Pasta With Crabmeat Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
• Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

Steps:

• Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat.
• When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve.

Steps:

• Before boiling the pasta, start the sauce.
• Combine cream and butter in a saucepan, and gently boil for 8 minutes.
• Add tomato and cook for 2 minutes longer, or until mixture has reduced and thickened slightly.
• Add mustard, cheese, and crabmeat, and cook 1 minute longer.
• Serve immediately.

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

Steps:

• Bring a large pot of lightly salted water to a boil.
• At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
• Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
• Drain pasta.
• Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

Steps:

• Cook pasta and set aside.
• Melt butter in small skillet. Add garlic and onion and cook until tender. Add wine and cook until liquid reduces to half. Add salt and pepper.
• In large skillet, heat 1 tbs butter and flour. Cook until smooth. Add milk slowly, stirring to smooth out. Add onion mixture, stir, Add crab meat, stir. Add pasta and stir.
• Serve with grated romano cheese.