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.
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.