Best Crab Asparagus Pappardelle Recipes
ASPARAGUS CRAB AU GRATIN
Make and share this Asparagus Crab Au Gratin recipe from Food.com.
Provided by bmcnichol
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish.
- Top with crab and cheese and set aside.
- In a saucepan, melt 2 tablespoons butter.
- Stir in flour until smooth.
- Whisk in milk, mustard, salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in lemon juice.
- Pour over asparagus.
- Melt remaining butter and toss with bread crumbs.
- Sprinkle over top.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17
CREAMY CRAB AND ASPARAGUS BAKE
Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.
Provided by Northwestgal
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
- In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
- Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
- Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
- Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
- Bake at 350° for 30 minutes. Serve hot.
HOT CRAB AND ASPARAGUS CANAPES
An easy to make-ahead appetizer for a New Year's Eve get-together. You can use canned, frozen or fresh crab meat.
Provided by William Uncle Bill
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line a baking tray with parchment paper.
- In a mixing bowl, beat cream cheese until light.
- Beat in crab, garlic and green onions until just combined.
- Season with salt, lemon juice and Tabasco sauce; combine well.
- Slice baguette diagonally into 1/4 inch thick slices.
- Spread mixture on the baquette slices and set on the baking tray.
- Top each canape with 2 asparagus halves, cut side down.
- Sprinkle canapes with grated Parmesan cheese.
- Bake in preheated 400 F oven for 10 minutes or until heated through.
- Arrange on a platter and serve.
- NOTE: To blanch the asparagus, cook in boiling water for 1 - 2 minutes.
- Drain and immediately chill in ice water; drain.
- These canapes can be made ahead of time and stored in the refrigerator, loosely wrapped in plastic wrap.
- Because you will be baking from cold, allow 3 - 4 minutes extra cooking time.
Nutrition Facts : Calories 302.2, Fat 12.7, SaturatedFat 7.1, Cholesterol 58.2, Sodium 645.8, Carbohydrate 32.2, Fiber 2.5, Sugar 0.8, Protein 14.8
PAPPARDELLE WITH CRAB AND TARRAGON
A beautiful dish. Lobster could be substituted for crab or even seared scallops.
Provided by barbara lentz
Categories Seafood
Time 40m
Number Of Ingredients 11
Steps:
- 1. Remove the crab meat from all the legs and set aside. Add oil to a large pot. Add the leeks and saute 5 minutes. Add the garlic and saute 1 minute more.
- 2. Add the tomatoes breaking up the tomatoes with hands or smash them with a spoon. Add the dried tarragon and salt and pepper. Bring to a simmer. Place a cover on and let simmer 20 minutes.
- 3. Meanwhile place a pot of water on stove and bring it to a boil. Add salt and then Add the pasta and reduce the heat. Place the crab meat in a fine mesh colander and place over the top of boiling pasta. The steam will begin to warm the crab meat
- 4. Add the creme fraiche to the sauce and simmer another 10 minutes. When the pasta is almost done dip the colander with the crab meat into the hot water but don't let the crab fall into the pot. Set the crab aside.
- 5. Drain the pasta reserving 1/4 cup pasta water. Add the pasta water to the sauce.
- 6. To serve place the pasta on a plate. Ladle sauce over top then add some crab meat. Garnish with herb of choice and a little parmesan cheese
ASPARAGUS AND CRAB CASSEROLE
Steps:
- Preheat the oven to 375°F.
- Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
- Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
- Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.
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