Creamy Crab Pea Pasta Recipes

PASTA WITH PEAS, CRAB, AND BASIL

Steps:

• Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
• Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
• Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.

HEALTHY PASTA WITH SPICY CRAB

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
• Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

CREAMY CRAB AND PEA PASTA

Steps:

• Boil a large pan of salted water. tip in spaghetti, then cook for 7 minutes. add frozen peas, then cook for 3 minutes more until both are cooked through.
• Drain in a colander, reserving a little cooking water, then tip back into the pan with white crabmeat from 2 × 170g tins and 5 tbsp half-fat crème fraîche. Stir well with 1 chopped red chilli, a handful of chopped parsley and the zest and juice of 1 lemon. Add a little of the cooking water if too dry.

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.

CRAB PASTA WITH SNAP PEAS AND MINT

Steps:

• Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
• Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
• Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

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.

CREAMY CRAB AND PEA PASTA

Steps:

• Boil a large pan of salted water. Tip in the pasta and cook for about 7 minutes.
• Add the peas and cook for a further 2-3 minutes until both are cooked through.
• Drain in a colander, reserving a little cooking water then tip back into the pan with the crabmeat and creme fraiche.
• Stir well with the remaining ingredients.
• Stir in a little of the reserved cooking water if the mixture seems a little dry.
• Serve.

CRAB & LEMON SPAGHETTI WITH PEAS

Steps:

• Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook for a few mins.
• Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Spoon into shallow bowls and serve.