Crab Alfredo Recipes

Steps:

• Cook linguine according to package.
• Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.
• Do Not let it color.
• Whisk in the half-and-half and stir until the mixture forms a thick sauce.
• Stir in the cheese and season to taste.
• Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.
• Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.

Steps:

• In a skillet, saute onion in butter until tender. Add mushrooms; cook and stir for 3 minutes or until tender. Stir in the sauce and broth until blended. Add the crab. Reduce heat; cook for 10 minutes or until heated through, stirring occasionally. Serve over pasta.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Whisk in the sour cream, soup, milk, salt, garlic powder, Italian seasoning and pepper until blended. Cook and stir until heated through (do not boil). Stir in crab; heat through. , Drain pasta; top with crab sauce. Sprinkle with cheese and parsley.

Steps:

• Melt butter in saucepan over medium heat, stir in flour.
• Gradually add half-and-half, stir until thickened.
• Add parmesan cheese, cook and stir until smooth.
• Fold in crab and heat 3 minutes, stirring occasionally.
• Toss fettuccini with sauce. serve. garnish with parsley.

Steps:

• For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
• For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
• Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
• Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
• Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
• Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.

Steps:

• For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside.
• For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta.

Steps:

• Melt butter in a medium sauce pan on low heat. Whisk in remaining ingredients until well blended.
• Cook on low heat until totally heated, stirring occasionally.
• Toss with hot cooked angel hair pasta, and add in hot cooked crab meat. Add more parmesan cheese if desired.