Crab Portabella Butternut Linguine Ala Saffron Recipes

CRAB, PORTABELLA, & BUTTERNUT LINGUINE ALA SAFFRON

Steps:

• In a saucepan, add broth, wine, and squash. Cook covered for 5-10 minutes on medium. Check that all the liquid doesn't evaporate.
• Add butter, crab, and portabella. Cook for another 3 minutes.
• Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
• Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
• Add your sauce to a food processor, puree well.
• Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
• Serve family style. Optionally garnish with fresh basil leaves, toasted pine nuts, and shredded parmigiano-reggiano. Or even paprika, as seen in feature dish.

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.