Crabby Dales Crabpasta Dish Recipes

CRAB SPAGHETTI WITH LEMON GREMOLATA

Steps:

• Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water.
• In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix well. Add 1/2 cup of Parmesan and kosher salt; toss. Add 1/4 cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.
• In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occassionally. Be careful so crumbs don't burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.

EASY CRAB LINGUINE

Steps:

• Cook the linguine in a large pot of salted, boiling water according to package instructions.
• Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without colouring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
• Stir in the cooked crabmeat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crabmeat and toss to combine, add half of the reserved of pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh parsley before serving.

CARBONARA WITH CRAB

Steps:

• Gather your ingredients.
• Bring a pot of water to boil for pasta, 4 to 6 quarts.
• Place crab meat in bowl and run your fingers through it to check for connective tissue, sharp pieces and shell. Pull into long thin strands and small bite-size pieces.
• Chop the pancetta or guanciale into 1/8 to 1/4-inch dice.
• Peel and chop the shallot, finely chop the celery and pile with it. Peel the garlic cloves and chop or have a grater at hand. Stem the thyme and chop.
• Line a small bowl with a baggie if you wish to save the egg whites. Crack and separate the eggs, with yolks in medium glass mixing bowl. Whisk up eggs and whisk in cheeses, salt and pepper.
• Salt water for pasta and drop the pasta.
• Heat a large skillet over medium to medium-high heat with EVOO, 3 turns of the pan. Add pancetta or guanciale and render 2 to 3 minutes. Add shallots, celery, garlic, thyme, salt and pepper. Stir a minute or 2, then add sherry or white wine and crab. Toss to warm through and let sherry or wine absorb. Add juice of 1 lemon.
• Add 1 cup starchy boiling water to eggs to temper them. Drain pasta and add to crab. Toss with eggs and cheeses off heat for 1 full minute. Adjust salt and pepper, serve.
• Muddle orange at bottom of a rocks glass. Add remaining ingredients. Fill glass with ice and stir gently. Top with club soda if desired. Garnish with lemon twist.

DEVIL CRAB ROLLS

Steps:

• In a large bowl, place the cubed stale bread. Pour the water over and let soak for 10 minutes. Sprinkle the salt, garlic salt, black pepper, red chile flakes, crab boil seasoning, chopped celery, and chopped onions. Using your hands, combine all the ingredients together into a homogenized mixture. Set aside so the flavors blend.
• In another large bowl, combine the bread crumbs, crab meat, and crab sauce. Mix into a homogenous blend.
• Take a small handful of the bread mixture and using your thumb or finger, press out a hole. Take a small scoop, about 1 1/2 ounces, of the crab mixture and place it into the hole. Bring the bread mixture around the crab mixture, forming a patty. Set aside on a sheet pan lined with parchment paper, or a large platter. Continue making patties until all of the mixtures are used.
• In a large skillet, pour 1 1/2 inches of oil into the pan. Heat the oil to 375 degrees F., or until a small piece of the bread mixture sizzles and bubbles when placed in the oil. Place patties in the pan, being careful not to crowd them. Fry until golden on 1 side, about 3 to 4 minutes, and then flip over and fry until golden on the other side.
• Note: This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
• In a large sauce pot, combine all the ingredients. Cook over medium heat, at a simmer, for 30 minutes. Chill the sauce before using.
• Yield: 1 quart

CRABBY DALE'S CRAB/PASTA DISH

Steps:

• Prepare pasta according to package instructions. Drain well and refrigerate.
• Rough chop crab; Sliver, dice, and chop veggies. Add all together with pasta, parsley, dressing and frozen peas.
• Refrigerate 4 hours and serve.

PASTA CRAB CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.

CREAMY CRAB AND PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
• In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
• In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.