Crab Mushroom Spinach Fettuccine Recipes

GARLIC CRAB PASTA WITH MUSHROOM AND TOMATO- REDUCED FAT

Steps:

• Prepare noodles according to package directions. Set aside.
• In a medium non-stick skillet, heat butter and garlic over medium heat, until garlic begins to sizzle. Add mushrooms and cook until softened, about 5 minutes.
• Add crab, tomatoes, basil, and wine. Stir gently to heat through.
• Add noodles and stir gently to heat through. Salt and pepper to taste. (Add more butter here if you want.).
• Stir in or sprinkle parmesan cheese, and serve hot.

LINGUINE WITH CRAB AND WILD MUSHROOMS

Steps:

• Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve.

CREAMY PASTA WITH IMITATION CRAB

Steps:

• Bring a large pot of lightly salted water to a boil.
• At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
• Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
• Drain pasta.
• Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

SPINACH FETTUCCINE

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.

SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS

Steps:

• Defrost spinach and thoroughly squeeze out all excess fluid.
• Drain crabmeat well.
• Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
• Stuff into mushroom caps.
• Top with mozzarella cheese.
• Bake on cookie sheet 400 degrees for approx 20 minute.