Crabby Dales Crabpasta Dish Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.

Steps:

• In a large bowl, place the cubed stale bread. Pour the water over and let soak for 10 minutes. Sprinkle the salt, garlic salt, black pepper, red chile flakes, crab boil seasoning, chopped celery, and chopped onions. Using your hands, combine all the ingredients together into a homogenized mixture. Set aside so the flavors blend.
• In another large bowl, combine the bread crumbs, crab meat, and crab sauce. Mix into a homogenous blend.
• Take a small handful of the bread mixture and using your thumb or finger, press out a hole. Take a small scoop, about 1 1/2 ounces, of the crab mixture and place it into the hole. Bring the bread mixture around the crab mixture, forming a patty. Set aside on a sheet pan lined with parchment paper, or a large platter. Continue making patties until all of the mixtures are used.
• In a large skillet, pour 1 1/2 inches of oil into the pan. Heat the oil to 375 degrees F., or until a small piece of the bread mixture sizzles and bubbles when placed in the oil. Place patties in the pan, being careful not to crowd them. Fry until golden on 1 side, about 3 to 4 minutes, and then flip over and fry until golden on the other side.
• Note: This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
• In a large sauce pot, combine all the ingredients. Cook over medium heat, at a simmer, for 30 minutes. Chill the sauce before using.
• Yield: 1 quart

Steps:

• Prepare pasta according to package instructions. Drain well and refrigerate.
• Rough chop crab; Sliver, dice, and chop veggies. Add all together with pasta, parsley, dressing and frozen peas.
• Refrigerate 4 hours and serve.

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.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the coleslaw, mayonnaise, onion, dill and salt. Stir in crab., Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving.

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.