KING CRAB PASTA RECIPES RECIPES

GARLICKY CRAB WITH PASTA RECIPE - FOOD.COM

Garlicky Crab With Pasta Recipe - Food.com image

This recipe calls for king crab legs but Dungeness also works really well. It's best to use frozen crab so that you can defrost it on your own schedule. Also, add in other stuff, such as sliced green onions or fresh basil leaves or even sliced jalapeno peppers if you like. This is a Chicago Tribune recipe.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2-2 lbs frozen king crab legs
1 lb spaghetti
1/4 cup butter
5 garlic cloves, minced
1/4 cup chopped fresh parsley

Steps:

heat a large stockpot of salted water to a boil over high heat; add crab legs; cover. Cook until crab is cooked through, 6 minutes; transfer crab to a colander but don't drain the water out of the pot, keep it boiling.
Add spaghetti to the crab water; cook according to package directions. Drain; keep warm. Meanwhile, crack crab legs into smaller, more manageable pieces.
Melt 3 T. of the butter in a large skillet or wok. Add garlic; cook, stirring, until garlic is slightly browned and aromatic, about 2 minutes. Add crab legs and parsley to skillet; toss to coat the shells and the meat with the hot butter and garlic. Transfer to a plate and set aside.
Melt remaining 1 T. butter in the skillet over medium heat. Add cooked pasta, tossing until well coated. Transfer pasta to a platter; top with reserved crab.

Nutrition Facts : Calories 696.7, FatContent 15.9, SaturatedFatContent 7.8, CholesterolContent 120.7, SodiumContent 1915.2, CarbohydrateContent 86.6, FiberContent 3.9, SugarContent 2.1, ProteinContent 48.3

HEALTHY PASTA WITH SPICY CRAB RECIPE | BOBBY FLAY | FOOD ...

Healthy Pasta with Spicy Crab Recipe | Bobby Flay | Food ... image

"I was training for a marathon when I created this recipe. Crab is high in protein but low in fat, so it's a great balance to the carbs."

Provided by Bobby Flay

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 pound spaghetti
2 tablespoons canola oil
2 Fresno chile peppers, finely chopped
2 cloves garlic, minced
1 cup dry white wine
1 pound jumbo lump crabmeat, picked over
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
2 teaspoons finely grated lemon zest
Extra-virgin olive oil, for drizzling
Freshly ground pepper

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.

Nutrition Facts : Calories 440 calorie, FatContent 8 grams, CholesterolContent 53 milligrams, SodiumContent 280 milligrams, CarbohydrateContent 59 grams, FiberContent 5 grams, ProteinContent 27 grams

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