Crab Fettuccine Recipes

CRAB FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Drain fettuccine; top with crab mixture.

CRAB ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.

CRAB FETTUCCINE

Steps:

• Cook fettuccine according to package directions.
• Meanwhile, over medium heat melt the butter in a small saucepan.
• Add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes.
• Add the flour and salt, stir to blend.
• Lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche.
• Stir in Emeril's Essense and crab, stir to blend.
• Turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened.
• Serve sauce over cooked fetuccine and grate Parmesan Reggiano cheese over all.
• Serve immediately.

CRAB FETTUCCINE

Steps:

• Drain crabmeat, remove any bits of shell.
• Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
• Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
• Serve immediately.

FRESH FETTUCCINE WITH SPICY CRAB AND SPRING ONION

Steps:

• Bring a large pot of water to a boil. Season generously with salt.
• Heat the olive oil, crushed red pepper flakes, garlic and spring onions in a large saute pan and cook over medium heat, stirring often, until softened, 5 to 6 minutes. Add the white wine and allow it to reduce, about 1 minute. Add the cream, then let come to a simmer and cook for 3 to 4 minutes to thicken.
• Meanwhile, add the pasta to the boiling water and cook to al dente, 2 to 3 minutes. Add the Fresno to the sauce and simmer for another minute. Turn off the heat, then stir the crab and lemon juice into the sauce. Strain the pasta directly into the sauce and gently stir to marry the sauce with the pasta. (Save a little pasta water just in case, to thin the sauce if needed.)
• Add the butter, dill, parsley, tarragon and salt to taste; the sauce should begin to glaze the pasta. Once thickened, remove the pan from the heat and season with salt and pepper. If the pasta is too thick, add a splash of reserved pasta water. Sprinkle with Parmesan and drizzle with extra-virgin olive oil.
• Combine the flour and salt in a bowl and mix. Place the flour in a mound on a clean work surface. Make a well in the center of the flour. Crack the eggs into the well. Using a fork, whisk the eggs and add the oil. Slowly and carefully mix the flour into the eggs with the fork, making sure not to break through the walls of the flour mound. Once the eggs are incorporated into the flour and a dough starts to form, you can use your hands to incorporate the remaining flour and knead it into a dough. Once the dough is formed, knead for about 5 minutes. (You can also make the dough in a stand mixer.)
• Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes to an hour.
• On a floured work surface, roll the dough with a rolling pin into a rectangle that is about 1/8-inch thick. Lightly flour the top, then gently roll up the dough into a log. Slice into 1/4-inch-thick slices. Unravel and lay out the fettucine on a lightly floured sheet pan. (You can also run the dough through a pasta machine per the manufacturer's instructions.)

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

CRAB FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, heat oil in 10-inch skillet over medium heat.
• Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour.
• Gradually stir in milk.
• Heat to boiling; reduce heat.
• Simmer uncovered until mixture thickens.
• Stir in crabmeat, 1/4 cup Parmesan cheese, salt, pepper and nutmeg into bell pepper mixture; heat through.
• Place fettuccine in serving bowl.
• Pour crab sauce over fettuccine; toss well.
• Sprinkle with cheese.

CRAB FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens.
• Stir crabmeat, 1/4 cup cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with cheese.