Angel hair pasta with crab
Recipe by Lynne beauchamp
1/2 pound Barilla angel hair pasta
2 tablespoons Land O'Lakes butter
2 tablespoons Bertolli olive oil
1/2 cup sliced green onions
2 large cloves of garlic, minced
6 Roma tomatoes, coarsely chopped, retaining the juices*
1 tablespoon of fresh basil
1/2 teaspoon Old Bay seasoning
1 teaspoon salt
15 turns of the pepper mill
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/4 cup chicken broth or dry white wine
1/2 of a fresh lemon
1/2 pound to 1 pound, lump crab meat
Chopped parsley for garnish
Grated Parmesan, optional
1. Bring water to a boil for pasta, add lots of salt, and boil for according to package directions. Reserve 1 cup of the pasta water, drain the pasta and set it aside.
2. Meanwhile heat butter and olive oil in a skillet over medium high heat. Add the green onion, garlic, and chopped tomatoes to the skillet and sauté until soft. Stir in the basil, Old Bay, salt, pepper, Cajun seasoning and chicken broth (or wine); simmer for about 5 minutes. Add the pasta to sauce and stir to mix thoroughly. Add the crab to the pasta and just gently toss, enough to warm the crab through; squeeze fresh lemon juice over the top, and taste and adjust seasonings as needed.
3. Add some of the reserved pasta water if the pasta seems too dry; turn out into a lovely pasta bowl. Garnish each serving with a bit of parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately with fresh hot bread and a side salad. Delish!
4. *Can substitute with drained canned diced tomatoes when fresh tomatoes are out of season. If you can't get fresh lump crab, try the freezer section, use the pouches, or use a good canned product.
main courses, pasta May 31, 2011 02:48
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