Best 2 Italian Blue Crab Sauce Recipes
Embark on a culinary journey to the vibrant shores of Italy with our exquisite Italian Blue Crab Sauce. This delectable sauce, hailing from the sun-kissed region of Campania, is a symphony of flavors that will tantalize your taste buds and transport you to the heart of Italy. Crafted with the freshest blue crabs, succulent tomatoes, aromatic herbs, and a touch of white wine, this versatile sauce elevates any dish to new heights.
Within this article, you'll find a treasure trove of recipes showcasing the versatility of our Italian Blue Crab Sauce. From the classic Spaghetti with Blue Crab Sauce, where the delicate sweetness of the crab harmonizes with the tangy tomatoes and al dente pasta, to the hearty and comforting Blue Crab Risotto, where the creamy rice embraces the briny essence of the crab, each recipe is a culinary masterpiece.
For those who prefer a lighter fare, the Blue Crab Salad with Arugula and Grapefruit is a refreshing and vibrant option, where the crab's delicate flavor shines through amidst the peppery arugula and bursts of citrus. And for a touch of indulgence, the Blue Crab Stuffed Mushrooms are a delightful appetizer that combines the earthy flavors of mushrooms with the rich and savory crab filling.
Whether you're seeking a simple yet flavorful pasta dish, a comforting and hearty risotto, a light and refreshing salad, or an elegant appetizer, our Italian Blue Crab Sauce has you covered. Prepare to be captivated by the exquisite flavors and aromas that await you as you explore these culinary creations.
CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
SPAGHETTI WITH CRABS
This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written with Peter Meehan. It's for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.
Provided by Sam Sifton
Categories dinner, easy, main course
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
- Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm - really al dente. Drain.
- Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 438 milligrams, Sugar 4 grams
Tips:
- Use the freshest blue crabs you can find. This will ensure the best flavor and texture in your sauce.
- Be sure to clean the crabs thoroughly before cooking them. Remove the shells, gills, and intestines.
- Cook the crabs in a flavorful broth. This will help to extract the flavor from the crabs and create a delicious sauce.
- Use a variety of vegetables in your sauce. This will add flavor, texture, and color.
- Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the sauce over your favorite pasta or seafood dish. It's also great as a dipping sauce for bread or crackers.
Conclusion:
Italian blue crab sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new sauce to try, give this one a try. You won't be disappointed!
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