Best Crab Portabella Butternut Linguine Ala Saffron Recipes

Crab Stuffed Portobellos image

Provided by Guy Fieri

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons coconut oil, melted
1 pound large portobello mushrooms, gills removed, stems removed and stems diced
2 scallions, sliced
4 ounces jumbo lump crabmeat
1 teaspoon Creole seasoning
Himalayan pink salt
Ground black pepper
1/2 cup shredded Parmesan

Steps:

Preheat the oven to 350 degrees F.
Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

Linguine with Crab and Wild Mushrooms image

Yield Serves 2

Number Of Ingredients 9

1 8-ounce bottle clam juice
1/2 teaspoon saffron threads
3 tablespoons butter
7 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
1 bunch green onions, thinly sliced
1 tablespoon tomato paste
8 ounces crab meat, cut into bite-size pieces
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried, crumbled
8 ounces linguine pasta

Steps:

Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper.
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve.

Crab, Portabella, & Butternut Linguine ala Saffron image

Provided by Tiffany Bannworth @MissAnubis

Categories Fish

Number Of Ingredients 17

SAUCE
1/2 cup(s) crabmeat, fresh
1 cup(s) butternut squash
1/2 cup(s) fresh portabello mushrooms, diced
1 1/2 cup(s) heavy cream
1/2 stick(s) butter
1/2 teaspoon(s) saffron
2 tablespoon(s) brown sugar
1/2 cup(s) white wine
1 tablespoon(s) mustard, grainy
3 cup(s) broth, seafood or chicken
1 cup(s) shredded cheese, your choice, used lorraine
LINGUINE
2 package(s) linguine
- water to boil
1 tablespoon(s) olive oil, extra virgin
1 teaspoon(s) salt

Steps:

In a saucepan, add broth, wine, and squash. Cook covered for 5-10 minutes on medium. Check that all the liquid doesn't evaporate.
Add butter, crab, and portabella. Cook for another 3 minutes.
Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
Add your sauce to a food processor, puree well.
Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
Serve family style. Optionally garnish with fresh basil leaves, toasted pine nuts, and shredded parmigiano-reggiano. Or even paprika, as seen in feature dish.