SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL
Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
- Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.
Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium
CRAB SPAGHETTI WITH ZUCCHINI AND BASIL
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
- Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.
- Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.
SPAGHETTI WITH CRAB AND TOMATOES
Provided by Julia Turshen
Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Lunch Crab Spring Summer Healthy Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
- Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.
CRAB & LEMON SPAGHETTI
Delicious crab and lemon spaghetti in 15 minutes
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
- Peel and finely chop the garlic; halve, seed and finely chop the chilli. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
- Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.
- Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.
Nutrition Facts : Calories 416 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
SPAGHETTI LASAGNA FLORENTINE WITH CRAB
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
- Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
- Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
- Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
- Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 53 g, Cholesterol 89.5 mg, Fat 17 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.6 g, Sodium 930.7 mg, Sugar 11.3 g
SPAGHETTI WITH CRAB MEAT, CHERRY TOMATOES AND ARUGULA
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good glass of white wine, like Alsatian riesling, and let the stress of the workweek melt away.
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Toss the bread cubes with 2 tablespoons oil and the chopped garlic. Spread in a small baking pan and bake until lightly browned, about 15 minutes, tossing from time to time. Let cool.
- Turn heat up to 450 degrees. Place the tomatoes in a bowl, add 1 tablespoon of the sliced garlic, 2 tablespoons oil, a pinch of chopped oregano, and salt and pepper to taste. Spread in a baking pan and roast about 10 minutes, until the tomatoes start to burst. Remove from the oven.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Meanwhile, grind the bread cubes in a blender to make crumbs. Heat the remaining oil and the butter in a large sauté pan on medium heat. Add the remaining garlic and cook until lightly colored. Add the roasted tomatoes and their juices, reduce heat to low and cook for a few minutes. Fold in the crab meat and remaining oregano.
- When the spaghetti is done, remove a cup of the water and add to the tomatoes. Drain the spaghetti and add it to the pan. Adjust seasoning. Fold in the arugula, toss the spaghetti well, transfer to a large warm bowl or individual plates, dust with the bread crumbs and serve.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 18 grams, Carbohydrate 78 grams, Fat 27 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 8 grams, TransFat 0 grams
CRAB & LEMON SPAGHETTI WITH PEAS
Enjoy this fresh-tasting lunch option, on the table in 20 minutes. It's low in calories but provides folate, fibre, vitamin C and iron
Provided by Sara Buenfeld
Categories Dinner, Lunch, Pasta, Supper
Time 19m
Number Of Ingredients 8
Steps:
- Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook for a few mins.
- Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Spoon into shallow bowls and serve.
Nutrition Facts : Calories 467 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
CRAB & LEMON SPAGHETTI
Make and share this Crab & Lemon Spaghetti recipe from Food.com.
Provided by English_Rose
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
- Peel and finely chop the garlic; finely chop the chili. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
- Heat 2 tbsp of the oil in a large frying pan, add the garlic and chili and fry for 1 minute.
- Tip the crab meat into the pan with the wine and lemon juice, season with salt and pepper and heat through for a minute or so, stirring.
- Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley.
- Toss everything together and serve.
NONNA'S CRAB AND LOBSTER WITH SPAGHETTI
This recipe is adapted from "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley, 2009), which also has a recipe for preserved lemons. Serve this dish with nutcrackers, so that guests can work on their own crabs and lobster tails. The job can get messy, so have extra napkins on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat grapeseed oil, garlic, crabs, and red-pepper flakes in a stockpot over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add tomato puree and 4 cups water. Bring to a boil. Reduce heat to medium. Cook until sauce is reduced by half, about 1 1/2 hours. Add lobster tails and 2 cups water. Cook for 30 minutes. Let cool. Refrigerate in pot for at least 4 hours or up to overnight.
- Stir in remaining 1 1/2 cups water. Bring to a boil over medium-high heat. Reduce heat, and simmer until crabs and lobster tails are heated through, about 5 minutes. Remove crabs and lobster tails; transfer to a serving bowl. Add preserved lemons, 2 teaspoons salt, and the pepper to sauce.
- Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain. Transfer to sauce, and gently toss to coat. Immediately transfer spaghetti to a platter, and serve with crabs and lobster tails.
TOMATO AND CRAB SPAGHETTI
Steps:
- Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
- Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.
SHRIMP AND CRAB SPAGHETTI
Make and share this Shrimp and Crab Spaghetti recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- In a pan over medium heat, melt the butter.
- Add in the mushrooms, onions, and garlic; stir/sauté for 5 minutes or until tender.
- Stir in flour; blend well.
- Add in stock, cream, wine, and seasonings; stir about 2 minutes or until thickened.
- Stir in cheese, shrimp, and crabmeat.
- In a 4-quart casserole dish lightly coated with cooking spray combine spaghetti and seafood sauce (you can combine the spaghetti and seafood in a bowl, then transfer to the prepared casserole dish, if preferred).
- Sprinkle with Parmesan cheese.
- Bake, uncovered, for about 45 minutes or until bubbly.
Nutrition Facts : Calories 317.3, Fat 12.6, SaturatedFat 7.2, Cholesterol 129.7, Sodium 616, Carbohydrate 27.9, Fiber 1.6, Sugar 1.9, Protein 22.1
LEMON CRAB SPAGHETTI
Steps:
- Bring a pot of salted water to a boil and add a pound of pasta. Heat a couple of Tbsp. of olive oil in a big skillet, stir in 1 pound cooked crab, and warm it through. Pour in ¼ cup white wine. Bring the liquid just to a boil, turn the heat way down, and stir in ½ cup lemon juice and a good amount of salt and pepper. As soon as the pasta is al dente, drain, reserving about ½ cup pasta water. Pour pasta into the skillet and toss in about ¼ cup grated Parmesan and a big handful of chopped parsley. If the pasta needs more liquid, add some of the reserved pasta water. Serve with more Parmesan.
SPAGHETTI WITH CRAB, GARLIC AND MUSHROOMS
Steps:
- In a saucepan, bring water to a boil and add pasta. Cook until just tender, about 10-15 minutes. Drain pasta and reserve cooking water. In a skillet/frying pan/what have you, saute mushrooms and garlic in oil until garlic starts to brown and/or mushrooms soften. Add pasta to skillet, shaking to mix in garlic and mushrooms. Add in crabmeat and reserve water as needed and heat thoroughly. Drain. Add salt to taste. Serve with slice of bread. View picture here: http://thetouchytummy.wordpress.com/2009/02/09/pasta-with-crabmeat-mushrooms-and-garlic/
SPAGHETTI CRAB QUICHE
"This light flavorful quiche will get rave reviews when you serve it at your next brunch," assures Delores Broz from Lincoln, Nebraska. It's easy to prepare, yet the addition of crab makes it seem special.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place spaghetti in a bowl; drizzle with butter. In another bowl, combine 2 eggs and Parmesan cheese. Pour over the spaghetti and toss to coat. Press onto the bottom and up the sides of a greased 9-in. pie plate. Sprinkle with crab, Swiss cheese and onion., In a bowl, lightly beat remaining eggs. Whisk in the cream, salt, pepper and cayenne if desired. Slowly pour into crust. Bake, uncovered, at 350° for 25 minutes. Cover and bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 334 calories, Fat 20g fat (12g saturated fat), Cholesterol 240mg cholesterol, Sodium 749mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
CRAB SPAGHETTI
Make and share this Crab Spaghetti recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a moderate heat and fry the chili, ginger, garlic and shallots, until softened but not browned.
- Meanwhile, bring a large saucepan of salted water to the boil and add the linguine. Cook according to the instructions on the particular packet you are using.
- When the pasta is cooked, drain and return to the warm pan.
- Stir the crab meat into the fried ingredients. Add the parsley and the lime juice.
- Toss the crab mixture through the pasta and serve immediately.
Nutrition Facts : Calories 648.4, Fat 17.8, SaturatedFat 2.4, Cholesterol 67.5, Sodium 1373.8, Carbohydrate 90.4, Fiber 12, Sugar 1.4, Protein 33.6
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