Best 5 Astoria Crab Pasta Recipes
Welcome seafood lovers! Are you searching for a mouthwatering and indulgent culinary creation that combines the essence of the sea with the richness of pasta? Look no further than "Astoria Crab Pasta". This delectable dish originates from the vibrant city of Astoria, renowned for its fresh catches and culinary expertise. Immerse yourself in a journey of flavors as we delve into the secrets of crafting the perfect Astoria Crab Pasta, a symphony of succulent crab, tender pasta, and a velvety sauce that will tantalize your taste buds and leave you craving for more.
Here are our top 5 tried and tested recipes!
ASTORIA CRAB PASTA
Crab in Champagne butter sauce, served over angel hair pasta.
Provided by Jeff
Categories Main Dish Crab
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
- Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
- Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 32.5 g, Cholesterol 83.2 mg, Fat 21 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 10.3 g, Sodium 437.3 mg, Sugar 1.2 g
ASTORIA CRAB PASTA
Crab in Champagne butter sauce, served over angel hair pasta.
Provided by Jeff
Categories Main Dish Crab
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
- Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
- Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 32.5 g, Cholesterol 83.2 mg, Fat 21 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 10.3 g, Sodium 437.3 mg, Sugar 1.2 g
ASTORIA CRAB PASTA
Crab in Champagne butter sauce, served over angel hair pasta.
Provided by Jeff
Categories Main Dish Crab
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
- Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
- Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 32.5 g, Cholesterol 83.2 mg, Fat 21 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 10.3 g, Sodium 437.3 mg, Sugar 1.2 g
ASTORIA CRAB PASTA
Crab in Champagne butter sauce, served over angel hair pasta.
Provided by Jeff
Categories Main Dish Crab
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
- Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
- Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 32.5 g, Cholesterol 83.2 mg, Fat 21 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 10.3 g, Sodium 437.3 mg, Sugar 1.2 g
ASTORIA CRAB PASTA
Crab in Champagne butter sauce, served over angel hair pasta.
Provided by Jeff
Categories Main Dish Crab
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
- Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
- Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 32.5 g, Cholesterol 83.2 mg, Fat 21 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 10.3 g, Sodium 437.3 mg, Sugar 1.2 g
Tips:
- Use fresh crab meat: Fresh crab meat has a sweeter and more delicate flavor than canned or frozen crab meat.
- Cook the pasta al dente: Al dente pasta is slightly firm to the bite and will hold its shape better in the sauce.
- Use a good quality olive oil: A good quality olive oil will add flavor and richness to the sauce.
- Don't overcrowd the pan: When cooking the crab, don't overcrowd the pan or the crab will steam instead of sauté.
- Add the crab at the end: Add the crab to the sauce at the end of cooking to prevent it from overcooking and becoming tough.
- Serve immediately: Crab pasta is best served immediately after it is cooked.
Conclusion:
Crab pasta is a delicious and elegant dish that is perfect for a special occasion. It is also a relatively easy dish to make, so it is a great option for busy weeknights. With its combination of fresh crab, creamy sauce, and al dente pasta, crab pasta is sure to please everyone at the table.
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