Best Crab Capellini Recipes

CRAB AND RICOTTA CANNELLONI

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

LEMON CAPELLINI

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

"CRAB" CAPELLINI

Steps:

• 1. Put a splash of cooking oil in pan and add the onion and bell pepper to it. Salt and pepper the veggies and saute until soft. In another pot, put water on to boil for the pasta. Use cold water. Add salt to the water when it gets hot.
• 2. Into the pot with the onion and bell pepper, stir in the mushroom soup, the heavy cream, the sherry and the brocoli. Let mixture cook briefly.
• 3. Add the crabmeat. Mix together the egg yolk and the milk and add to the mixture. After a few minutes, add the parmigiana cheese. When it has melted into the mixture, check seasoning and adjust. By now the pasta water should be boiling, so add it to the pot. I used capellini (angel hair),which cooks very fast, but you can use spaghetti, fettucini or whatever you choose.
• 4. Drain the pasta, toss it with the crab mix and serve.

LEMON AND CRAB CAPELLINI WITH FETA

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, heat oil in large skillet over med-high heat until hot. Cook tomatoes, olives and Italian seasoning 5 minutes or until tomatoes are soft. Stir in crab, lemon juice, salt and pepper; simmer 1 minute or until heated through.
• Serve over pasta; sprinkle with cheese and basil.