Best Crab PÂtÉ Pasta Recipes

HEALTHY PASTA WITH SPICY CRAB

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
• Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

SPICY CRAB AND CORN PASTA

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
• Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
• Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
• Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
• Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
• Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.

CRAB PATE

Steps:

• Open the cans of crab meat and squeeze out the liquid.
• Place the onion and garlic in a food processor and process until smooth.
• Add the crab meat and process until thoroughly mixed
• Add the Worcestershire sauce and hot sauce and process until absorbed.
• Add the cream cheese and process until smooth.
• Scrape down the sides of the food processor and whir for about 30 seconds.
• Serve with crackers.

PASTA WITH CRAB

Steps:

• Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat.
• When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve.