Best 2 Astoria Crab Pasta Recipes
Seafood lovers, get ready to embark on a culinary journey to the heart of Astoria, Oregon, with our tantalizing Astoria crab pasta recipes. Immerse yourself in the flavors of the Pacific Northwest as we present a symphony of seafood sensations, featuring the succulent Dungeness crab. From the classic Astoria crab and shrimp pasta, bursting with briny flavors, to the rich and creamy crab Alfredo pasta, a luxurious indulgence for any occasion, our recipes cater to every palate. Discover the delicate balance of flavors in our crab and pesto pasta, where aromatic basil and pine nuts complement the sweetness of crab. And for a spicy kick, our crab and chorizo pasta brings the heat, combining the smokiness of chorizo with the briny essence of crab. Whether you prefer a traditional or contemporary twist, our Astoria crab pasta recipes offer an unforgettable seafood experience.
Let's cook with our recipes!
PASTA WITH CRAB
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, appetizer, main course, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat.
- When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 16 grams, Carbohydrate 86 grams, Fat 20 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 457 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY CRAB AND CORN PASTA
Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.
Provided by Lidey Heuck
Categories dinner, weeknight, pastas, seafood
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
- Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
- Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
- Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
- Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
- Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.
Tips:
- Use fresh crab meat for the best flavor. Fresh crab meat can be found in the seafood section of most grocery stores. If you can't find fresh crab meat, you can use frozen crab meat, but it will not be as flavorful.
- Cook the crab meat gently to prevent it from becoming tough. Crab meat is a delicate protein, so it's important to cook it gently to prevent it from becoming tough. The best way to cook crab meat is to steam it or sauté it over low heat.
- Don't overcook the pasta. Pasta should be cooked al dente, which means it should be firm to the bite. Overcooked pasta will be mushy and unappetizing.
- Use a flavorful sauce. The sauce is what really brings this dish together, so make sure to use a flavorful sauce that complements the crab meat. A simple tomato sauce or a creamy Alfredo sauce are both good choices.
- Garnish with fresh herbs. Fresh herbs, such as parsley, basil, or chives, add a nice pop of color and flavor to this dish.
Conclusion:
Crab pasta is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your friends and family. So next time you're looking for a seafood dish to try, give crab pasta a try. You won't be disappointed.
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