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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (235g) Recipe makes 4 servings |
||
| Calories 122 | ||
| Calories from Fat 38 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 558mg | 23% | |
| Potassium 530mg | 15% | |
| Total Carbohydrate 9.1g | 3% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 6.3g | ||
| Protein 12.6g | 25% | |
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Spicy Crab over Pasta
By: ~Nimz~
Aug 4, 2005
I love crab meat and added with my favorite pasta, you can't beat this one. It's a quick week night dinner.
SERVES 4
Ingredients
- 1 tablespoon olive oil
- 2 medium garlic cloves, pressed
- 1/2 medium green bell pepper, diced very small
- 1 teaspoon crushed red pepper flakes (I add a little more)
- 1 (16 ounce) can whole tomatoes
- 1/2 cup salt-free fish stock
- 1 tablespoon tomato paste
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons sugar
- 1 teaspoon finely grated lemon zest
- 1 bay leaf
- 1/2 lb flaked crabmeat, with bones removed
- cooked pasta, of your choice
Directions
1
In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.2
When they sizzle, add the tomatoes, crushing them with your hands.3
Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.4
Simmer for 7 to 10 minutes, until thick but still fairly liquid.5
Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.6
Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Digigirl
On Jun 1, 2008
Perfect recipe! Easy, quick, healthy and tasty. I used chicken stock because it was all I had and it was just fine, but I'm sure fish stock would give it just that little extra kick. I made whole wheat rotini pasta and just tossed it in with the crab mixture and it was great. I did double the crab so I wouldn't have to have half a pound sitting in my fridge and it was great. Overall this is a major keeper and will go into our regular rotation. Thanks for sharing!
From: Sydney Mike
On Mar 26, 2007
What an easy & very tasty recipe to put together, & it's certainly a keeper! I didn't go looking for fish stock but used a home-made vegetable stock instead [that almost came out as 'stork' but I don't do vegetable storks, so...]! Anyway, we found this to be an enjoyable variation to other crab dishes we've had, & with a simple vegetable side, it was light & satisfying! Many thanks for the recipe!
From: Jewelies
On Feb 18, 2007
This was a good, quick, easy meal. I bought a tub of crab meat at my local seafood shop so it was perfect to use for this recipe. I didn't have fish stock so instead used vegetable stock. Served over spaghetti. Thanks for posting.
From: PaulaG
On Apr 6, 2006
The intro says it all--I love crab and it really is a quick week night meal that is not only quick but full of flavor and low in fat. The dish was done by the time I got the salad made. I used dice cut tomatoes and served it over spinach fettuccine with a side salad.
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