Crab Granicio Italian Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
• Preheat oven to 350 degrees F.
• Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
• Yield: about 4 cups

Steps:

• Prepare fettuccine per instructions on package.
• Melt butter and addgarlic, oregano, and red pepper flakes (optional), mix and blend well.
• In a medium sauce pan add crab meat and butter mixture. Heat until see the butter starting to "bubble".
• Remove from heat and toss with fettuccine.
• Garnish with parmesan cheese and serve with bread salad and beverage.

Steps:

• Using a mortar and pestle, grind the crabmeat into a rough pulp.
• Heat 2 tablespoons of the oil in a large saucepan. Add the parsey and garlic, along with some salt and pepper, and fry for a few minutes, until the garlic starts to brown.
• Add the tomatoes, crabmeat, and wine, then cover and simmer for about 15 minutes, stirring occasionally.
• Meanwhile, cook the linguine according to the directions on the package. Drain, but reserve a bit of the cooking water. Put the linguine back in the pan. Add the remaining oil and toss over medium heat until the pasta is well coated.
• Add the tomato-crab mixture to the linguine and toss again. Add some of the reserved cooking water if the pasta looks like it needs it. Adjust seasoning and serve hot.