SPICY CRAB AND CORN PASTA
Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.
Provided by Lidey Heuck
Categories dinner, weeknight, pastas, seafood
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
SPICY CRAB & SHRIMP PASTA
Steps:
- PASTA WATER 1. add water to boil pasta in a pot. 2. add some salt, moringa, olive oil, balsamic vinegar, and red wine to water 3. put on high heat and leave to boil (if it comes up before you finish your sauce, put heat on low to keep water hot until you are ready for it) CRAB AND SHRIMP SAUCE 4. place enough olive oil in pan to lightly cover the bottom of a medium or large saute pan 5. fine chop garlic and julienne red onion. add to pan and toss 6. rough dice green pepper and add to pan 7. de-seed and fine dice two hot peppers and add to pan 8. quarter cherry tomatoes and add to pan 9. fine slice olives and ad to pan. de-glaze with white wine 10. pull apart crab meat with hands and add to pan. toss 11. Mix in bowl tomato paste, tomato sauce, siracha, honey, balsamic vinegar, & feta 12. add arugula to pan. toss 13. Season with pinch of salt, black pepper, garlic & herb powder, moringa powder, and 2 dashes crushed red pepper 14. add more white wine and tomato sauce to pan. toss (or stir if too full) 15. let reduce on medium-high heat for five minutes 16. add a touch more white wine 17. add shrimp. Return to low heat and stir occasionally until pasta is finished PASTA 18. return pasta water to a rolling boil 19. ad pasta 20. when pasta is finished and drained return to the pot bit by bit mixing in the sauce as you go 21. SERVE IT UP
HEALTHY PASTA WITH SPICY CRAB
Steps:
- 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. Add the wine and cook until reduced. Add the crab and cook until just heated through.
- Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint, lemon zest. Drizzle with olive oil and season with salt and pepper.
Nutrition Facts : Calories 345 calorie, Fat 10 grams, SaturatedFat 2.5 grams, Cholesterol 48 milligrams, Sodium 358 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams
SPICY CRAB OVER PASTA
I love crab meat and added with my favorite pasta, you can't beat this one. It's a quick week night dinner.
Provided by Nimz_
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
- When they sizzle, add the tomatoes, crushing them with your hands.
- Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
- Simmer for 7 to 10 minutes, until thick but still fairly liquid.
- Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
- Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.
Nutrition Facts : Calories 122.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 24.1, Sodium 558.5, Carbohydrate 9.1, Fiber 2.1, Sugar 6.3, Protein 12.6
SPICY CRAB PASTA SALAD
This salad is something I came up with after canning cole slaw & mustard over the summer. I wanted to use the ingredients along with a package of immitation crab that needed to be used up. This seems daunting but it really is a nice change from the standard pasta salads we are used to. It's tangy, sweet & spicy with lots of...
Provided by Dawn Whitted
Categories Seafood
Time 35m
Number Of Ingredients 14
Steps:
- 1. Bring 4 qts water to a boil and add pasta. Cook according to package directions until pasta is al dente approximately 9-11 minutes, drain and rinse with cold water.
- 2. Add spicy canned coleslaw (optional) to pasta and chill for 30 minutes to an hour. *See Evelyn Horsley's Canned Cole Slaw Recipe on JAP - to make it spicy I simply followed the recipe and added 2 finely sliced or chopped jalepenos and 2 finely diced serrano peppers to the batch before canning into jars.
- 3. For the sauce: In a mixing bowl combine all remaining ingredients except crab & cheese. Refrigerate covered until you are ready to put the salad together. *Spicy Sweet Mustard - There are lots of mustards on the market so either purchase one or I made my own version taking a little of JAP'ers Evelyn Horsley's & Dana Ramsey's spicy pepper mustard recipes adding honey or sugar and making some adjustments to my taste.
- 4. After all has been chilled add 3/4 of the sauce to the pasta and mix well. Add 2-3 Tablespoons of milk or water to the remaining sauce and mix well then pour into pasta and stir. This just makes it so the sauce isn't so thick.
- 5. Add cubed cheeses of your choice and finely chopped immitation crab and combine well. Garnish with green onion if you like
- 6. You may serve this immediatly but I really prefer to chill this salad for at least another hour to let the flavors marry. **Not a spicy person just use regular course ground mustard in the sauce and don't put the spicy in your canned coleslaw.
SPICY CRAB PASTA
I made this up once when I was short on groceries. Surprisingly, it was super easy! The amounts for the spices are just my recommendation, but really it's just to taste.
Provided by BRIGHTEYZ
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 46.1 g, Cholesterol 49.2 mg, Fat 13.4 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 7.6 g, Sodium 912.8 mg, Sugar 2.2 g
PASTA WITH CREAMY, SPICY CRAB SAUCE RECIPE - (5/5)
Provided by PineyCook
Number Of Ingredients 15
Steps:
- Warm olive oil in a sauce pan over medium heat and add onions. Saute for 2 - 3 minutes then add fennel. Continue to sauté for another 6-8 minutes until onion and fennel begin to brown. Add the garlic and stir for 1 minute. Add the red pepper and basil. Stir to coat with oil. Raise heat to high and stir constantly. Pour in the wine and allow the alcohol to evaporate: 1 minute. Lower heat and add the clam juice and tomato sauce. Add salt and pepper to taste. Cover and simmer the sauce for 45 minutes, stirring occasionally. Prepare the pasta according to package directions. In a small bowl, whisk together the cream and tomato paste. Add to the simmering sauce and continue to simmer for another 5 minutes. Mix in the cheese and then add the crab meat and stir carefully to incorporate. Cook until heated through, 2-3 more minutes. Serve atop pasta.
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