Crabmushroomspinachfettuccine Recipes

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.

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS

Steps:

• Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
• Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
• Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

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.

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.

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.

MUSHROOM AND SPINACH FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
• Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
• Place fettuccine on large platter. Top with spinach mixture and cheese.

ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE

Steps:

• To make the sauce: in a saucepan over medium heat melt butter.
• Add in flour and whisk for about 3 minutes.
• Add in milk and half and half whisk over heat until bubbly and thickened.
• Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
• Set oven to 375 degrees.
• Butter a 13 x 9-inch baking dish.
• In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
• Fill each cooked shell with crab/cheese filling using clean hands.
• Place in a single layer in prepared baking dish.
• Cover with the Parmesan cheese sauce (does not have to cover completely!).
• Sprinkle with grated mozzeralla cheese (any amount desired).
• Bake uncovered for about 25-30 minutes (do not over bake!).

SPICY SHRIMP AND SPINACH FETTUCINI ALFREDO

Steps:

• Heat the water for the pasta.
• Rinse, peel, and devein your shrimp.
• Sprinkle the shrimp with Cajun seasoning and set aside.
• In a small bowl stir together the flour and grated parmesan.
• Add your pasta to the boiling water.
• Heat 4TBSP of butter in one skillet over medium heat, add four cloves of minced garlic and sautee for a minute.
• Add drained spinach and stir often until heated through.
• While the spinach is heating, melt 2TBSP butter in a second skillet over medium to medium high heat. Watch this pan carefully you do not want to burn the butter.
• Stir 1 1/2 cups half and half into the spinach.
• Slowly sprinkle in the parmesan/flour combination stirring well.
• Reduce heat to low, season with pepper and stir occasionally.
• Add shrimp to the butter in the second skillet, reduce heat to medium and stir. The shrimp will cook quickly and it is important to remove them from the heat as soon as they are pink and the flesh is no longer translucent. If the shimp is overcooked it will become rubbery.
• Drain the pasta.
• To give your plates a professional look, scoop a serving of fettucini into the center of the plate and with tongs give the whole bunch a twist. This brings the noodles into a nice pile.
• Scoop a ladlefull of sauce over the noodles and arrange the shrimp on top.

CRAB MUSHROOM SPINACH FETTUCCINE

Steps:

• Boil pot of water and cook fettuccine in salted water. Drain and set aside.
• In large skillet, heat oil over high flame and add garlic. Then add chopped mushrooms to sweat out the moisture. (Add a pinch of salt to assist in the sweating.)
• Add heavy cream and bring to a boil, then simmer with cover over medium heat for about 3 minutes. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Add salt and pepper to taste.
• Then toss in pasta with some of the pasta water and mix in parmesan cheese. Serve immediately.