PAZZO BLUE CRAB AND PASTA
A great recipe for crab and pasta! This is from a newspaper in New Orleans. Enjoy with lots of hot French bread and a chilled Sauvignon Blanc.
Provided by Penny Stettinius
Categories Crab
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a 16-inch fry or braising pan with high sides (3 inches) over medium heat. Saute garlic and shallots until opaque, 2 to 3 minutes.
- Add crabs in the shell and cook, stirring occasionally, until juices leak into pan and crabs are turning red, 5 to 7 minutes.
- Add the wine.
- Bring to a boil and cook for 2 more minutes, or until the wine has cooked off and juices have thickened.
- Lower heat.
- With tongs, transfer crab pieces to a large ovenproof serving bowl; cover and keep warm in a 200-degree oven.
- Add tomatoes (including juice) to pan.
- With a wooden spoon, scrape any crab bits from the bottom of the pan.
- Cover and bring to a boil over high heat, stirring occasionally.
- Lower heat.
- Add half of the cooked crabs, fresh herbs, red pepper flakes and salt and boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon. Reduce heat as sauce thickens, until sauce is reduced to about 4 ½ cups, about 30 minutes. About 15 minutes before sauce is done, in a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil.
- Add pasta, stir to separate, and cook just until barely tender to the bite, about 6 minutes.
- Drain well.
- Add cooked pasta to the crab/tomato sauce pan and stir well.
- Add the fresh crabmeat (if using) and stir gently but thoroughly.
- Bring to a simmer over medium heat for about 2 to 3 minutes.
- Mound pasta in a wide, shallow serving bowl. Remove the remaining cooked crabs from the oven and arrange on top of the pasta.
- Sprinkle both crabs and pasta with parsley and serve.
Nutrition Facts : Calories 771.8, Fat 23, SaturatedFat 3.3, Cholesterol 32.8, Sodium 938.4, Carbohydrate 106, Fiber 7.5, Sugar 12.9, Protein 26.4
CRAB AND VEGETABLE PASTA
An elegant crab and pasta dinner suitable for Valentines day or a romantic dinner. Crab with a creamy sauce tossed with vegetables over linguine.
Provided by Dawn399
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Refrigerate crab meat until ready to use.
- Heat a medium skillet over medium heat and saute shallots and garlic in olive oil.
- Add fennel, carrot, leek, and tarragon.
- Cook until vegetables begin to soften.
- Add wine and cook until reduced by a quarter.
- Add cream and butter and add crab meat and cook until heated.
- Boil pasta in salted water and drain.
- Reserve 1/2 cup of pasta cooking water to add to vegetable and crab mixture, add pasta water to desired consistency.
- Toss vegetable and crab mixture with linguine and add salt and pepper to taste.
- May substitute shrimp for crab.
Nutrition Facts : Calories 488.3, Fat 24.9, SaturatedFat 11.8, Cholesterol 59.1, Sodium 654.7, Carbohydrate 53.3, Fiber 3.6, Sugar 2.6, Protein 11.1
CREAMY PASTA WITH IMITATION CRAB
Creamy pasta sauce with imitation crab that is ready with little prep but ends up with lots of flavor.
Provided by Chef Chevy
Time 35m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 54.6 g, Cholesterol 25.5 mg, Fat 9 g, Fiber 2.5 g, Protein 14.3 g, SaturatedFat 3.5 g, Sodium 547.1 mg, Sugar 5.8 g
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