CRAB RECIPES: Garlicky Crab with Pasta . . . Scalloped Crab

Garlicky Crab with Pasta

1½ to 2 pounds frozen king crab legs

1 pound spaghetti

½ stick (¼ cup) butter

5 cloves garlic, minced

¼ cup chopped parsley

Heat a large stockpot of salted water to a boil over high heat; add crab legs; cover. Cook until crab is cooked through, 6 minutes; transfer crab to a colander.

Add spaghetti to the crab water; cook according to package directions. Drain; keep warm. Meanwhile, crack crab legs into smaller, more manageable pieces.

Melt 3 tablespoons of the butter in a large skillet or wok. Add garlic; cook, stirring, until slightly browned and aromatic, about 2 minutes. Add crab legs and parsley to skillet; toss to coat the shells and the meat with the hot butter and garlic. Transfer to a plate; set aside.

Melt remaining 1 tablespoon of butter in the skillet over medium heat. Add cooked pasta, tossing until well coated. Transfer pasta to a platter; top with reserved crab.

Yield: Serves 4.

Approximate nutritional per serving: 627 calories, 22 percent of calories from fat, 15 grams fat, 8 grams saturated fat, 75 milligrams cholesterol, 87 grams carbohydrates, 33 grams protein, 998 milligrams sodium, 5 grams fiber.

Scalloped Crab

1 tablespoon butter or margarine

1 tablespoon flour

½ cup milk

10½-ounce can condensed cream of mushroom soup

¼ cup dry sherry (optional)

Salt and pepper to taste

1 cup grated Cheddar cheese

7½-ounce can crab meat, drained and flaked or imitation crab flake

2 cups cubed fresh bread

Preheat oven to 375 degrees. Grease 2-quart casserole.

Melt butter or margarine in a saucepan. Stir in flour. Gradually stir in milk. Cook over medium heat, stirring constantly, until sauce is thickened and smooth. Stir in soup.

Remove from heat. Stir in sherry, salt, pepper ¾ cup of the cheese, crab and bread.

Turn into casserole. Sprinkle with remaining cheese.

Bake in preheated oven for 45 minutes.

Tags: crab recipes, features, food