Need an easy recipe for a creamy crab pasta.....?

Question

So I'm trying to find a recipe for a creamy crab pasta, I have a 16 oz. can of PHILLIPS hand picked LUMP crab meat, I'm looking for an easy crab pasta dish for 2, maybe a recipe with some kind of veggie in it as well? anyone have any recipes that fit this?

Answer 1

This pasta recipe combines some great products.
Use this recipe with almost any seafood and any veggies you like the best.

Crab Pasta Recipe
Preparation time: 20 minutes. Serves 6.

Ingredients:
24 asparagus spears (small, thin spears preferred or any veggie or leave out entirely)
6 tablespoons clarified butter (see below)
8 cloves garlic, finely minced
1 1/2 pounds crab
3 cups heavy cream
2 pounds fettuccine pasta, cooked al dente
1/2 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste
1 cup Parmesan cheese, grated

Instructions:
Cook asparagus in a sauce pan until crisp-tender and put asparagus into cold water to stop the cooking process (better yet, steam cook the asparagus)
Drain asparagus and set aside

To clarify butter:
Melt butter over very low heat
Skim off impurities that rise to surface
Slowly pour off the oil part of the butter into another container
Discard the solids from the bottom of the pan. That's it.

Place clarified butter in a large skillet
Add the minced garlic and sauté for 2 minutes (or until soft)
Add crab and gently stir for 2 -3 minutes until done (hot)
Add the cream, fettuccine pasta, basil, parsley, salt and pepper
Stir and simmer for about 3 minutes or until very hot
Place in pasta bowls or on plates and garnish each with 4 asparagus spears and Parmesan cheese

Enjoy!

Answer 2

Fresh Fettuccine with Creamy Crab Sauce

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 leek (white and light green parts only), washed well and thinly sliced
1 shallot, minced
1/2 cup Chardonnay
12 ounces fresh fettuccine
1/2 pound fresh lump crabmeat, picked through for cartilage
3/4 cup heavy cream
Salt and pepper to taste
1 tablespoon minced fresh tarragon

Bring a large pot of salted water to a boil for the pasta.

Melt the butter in a large skillet, then add the oil and heat gently. Add the leek and shallot, then saute gently until very tender, about 15 minutes. Add the wine and simmer for about 2 minutes.

Cook the pasta according to package directions. Drain, reserving about 1/2 cup of the cooking water.

As the pasta cooks, add the crabmeat and cream to the sauce, and simmer gently until just warmed through, about 2 to 3 minutes. Season with salt and pepper, and remove from heat.

Combine the pasta, sauce and tarragon with a sprinkle of salt and pepper. If needed, add some of the reserved cooking water to thin the sauce.

Serves 4 to 6

Answer 3

4 ounces cream cheese
1/2 cup milk
1/2 cup butter
1 small onion, diced
2 garlic cloves (pressed or minced)
1 portabello mushroom, head cut in bite-sized chunks
1 cup shredded Italian cheese blend
1/2 lb crabmeat (can substitue shrimp or chicken)
1 tablespoon Old Bay Seasoning
1 lb penne (or your favorite pasta

Follow instructions on box to cook pasta, while the water is coming to a boil and your cooking the pasta make the sauce as follows.
In a saucepan over medium-low heat, melt the butter and cream cheese together, stiring occasionaly to blend. Add the diced onion and garlic while stirring.
Once smooth add the milk and stir to blend, stir in cheese until melted.
Add Crab, portabella and old bay. Bring to a light simmer. Thin sauce with additional milk if desired.
Toss with cooked pasta.

Answer 4

OK I'm a single older guy, so all my meals are fast and easy! One of my faves is really fast and easy. I like elbow macaronni, so boil up what you need for how many you are feeding, drain it well. Add a can of chilli, and heat through. Shread some cheddar cheese on top and let it melt, fast easy and filling. Except for the pasta, I can do it all in the micro wave, total cooking time about 15 minutes. Just my ideas

Answer 5

Spicy Crab Pasta
INGREDIENTS
1 (16 ounce) package dry farfalle (bow tie) pasta
1/2 cup butter
1 (6 ounce) can crabmeat, drained and flaked
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 1/2 tablespoons red pepper flakes
1 tablespoon garlic salt
salt and pepper to taste

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain.
Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.

Answer 6

2 fresh cooked crabs or 16 ounces of picked over crabmeat
2 tablespoons olive oil
3 shallots, finely sliced
1 tablespoon minced garlic
1/2 fennel bulb, finely sliced
1 carrot, thinly sliced
1 leek, thinly sliced (use white and lightgreen parts)
1 sprig tarragon
1/4 cup sauvignon blanc wine or pinot grigio wine (unoaked white wine)
1/4 cup heavy cream
4 tablespoons unsalted butter
8 ounces linguine
1 teaspoon kosher salt
1 pinch pepper
parsley (to garnish) (optional)


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

Answer 7

yummy crab alfredo with rotini

1 box rotini pasta
2 bell peppers (i like yellow and red)
1 jalapeno
1 container of cream cheese
1/2 cup of milk
1/3 cup of water
1/4 cup of butter
1/4 cup of parmesan cheese
dash of salt, lemon pepper and garlic powder

boil pasta according to package directions

chop peppers and saute them in olive oil with crab meat and season

melt cream cheese with butter, water and milk in sm pan over low heat stirring constantly until smooth.

combine veggies and meat with sauce and parmesan

spoon over noodles

serve with cheesy garlic bread, garden salad and chilled white wine..

Answer 8

If perhaps it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 9

Italian Crab and Pasta:

NOTES: Provide nut or crab crackers and plenty of napkins or wet towels with this dish. PREP AND COOK TIME: About 1 hour

6 tablespoons olive oil
3 Dungeness crabs (about 2 lb. each), cooked, cleaned, and cracked
2 cans (28 oz. each) Italian-style peeled tomatoes
3 cloves garlic, peeled and crushed
1/4 cup thinly slivered fresh basil leaves or 1 tablespoon dried basil
1 pound dried angel hair pasta or fresh linguine
4 ounces shelled cooked crab
Salt and pepper
3 to 4 tablespoons chopped Italian parsley

1. Pour olive oil into a 12-inch frying pan (with sides at least 2 in. tall) or 6- to 8-quart pan over medium heat. When warm, add crabs in the shell and cook, stirring occasionally, until juices leak into pan, 5 to 7 minutes. With tongs, transfer crab pieces to a large serving bowl; cover and keep warm in a 200° oven.

2. Add tomatoes (including juice), garlic, and basil to pan. With a wooden spoon, scrape any crab bits from bottom of pan. Cover and bring to a boil over high heat, stirring occasionally. Boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon and reducing heat as sauce thickens, until sauce is thick and reduced to about 4 1/2 cups, about 30 minutes. Remove from heat. Spoon about a third of the sauce over crabs in the shell; cover loosely and return to oven.

3. 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 bite, 3 to 4 minutes for dried angel hair pasta, about 2 minutes for fresh linguine. Drain.

4. Over low heat, add the shelled cooked crab to remaining tomato sauce; stir occasionally until hot, 1 to 2 minutes. Add salt and pepper to taste. Pour drained pasta into sauce and mix well.

5. Mound pasta in a wide, shallow serving bowl. Remove crab from oven and sprinkle both crab and pasta with parsley.

Yield: Makes 6 servings