Crab Meyer Lemon Pasta Recipe 45
CRAB & MEYER LEMON 'PASTA' RECIPE - (4/5)
Provided by á-114869
Number Of Ingredients 10
Steps:
- - prep your ingredients - chop zucchini, garlic & parsley - spiralize parsnips - zest & juice lemons - cook lardons or pancetta in olive oil over a medium heat in a large skillet - once lardons/ pancetta are cooked - add zucchini, lemon zest, garlic and salt - allow zucchini and garlic to cook for about 3 minutes while stirring (to prevent garlic from burning) - add crab meat and stir to combine - add spiralized parsnips, water and the juice of the lemons - simmer on low until water mostly cooks out and parsnips are 'al dente' (add more water if needed to get noodles to your desired doneness) - add chopped parsley and toss to combine all the flavors. - serve with a simple green salad for a quick and easy dinner
LEMON-GARLIC PENNE WITH CRAB
Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.
Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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FRESH FETTUCCINE WITH CRAB AND MEYER LEMON RECIPE
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- 2. In a saucepan, melt 1 tablespoon butter over medium-low heat. Add the shallots and garlic and cook until tender, about 5 minutes. Add the wine and increase the flame to high heat. Reduce the wine until dry, about 6 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and reduce the heat and simmer for another 5 minutes. Whisk in the butter then strain the sauce through a fine-mesh sieve. Blend the strained sauce with a handheld mixer or in a blender. Return the sauce to the pan and stir in the Meyer lemon juice and zest, black pepper and season with salt. Stir the crab meat into the sauce and keep warm.
- 3. When the water boils add the fettucine, and cook for about 2 minutes. Drain the pasta and toss in the pan with the sauce. Add chives, season with salt and serve.
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- Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
- Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
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- Heat olive oil in a skillet over medium heat. When oil is shimmering, add pancetta and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add the shallots and garlic and sauté until the shallots are golden brown, about 5 minutes more. Remove from heat. Set aside.
- In a large bowl, whisk together the eggs, Parmesan cheese, parsley, salt, and pepper. Add the pancetta mixture and whisk together. Add the Meyer lemon zest and juice. Whisk to combine. Gently stir in the crab. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and immediately add the hot pasta to the egg and crab mixture. Add the butter, then toss the pasta quickly and thoroughly to make sure all of the strands are coated and that the ingredients are well mixed.
- To serve, divide the pasta among four plates and sprinkle with toasted bread crumbs and chopped parsley.
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