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Crab Pasta with Lemon

budget friendly crab pastaPasta is one of my go-to dishes when I am either pressed for time or not in the mood to cook. There are oodles of dried pasta varieties available, including a good selection of gluten-free, making it a versatile staple most cooks have in their cupboards.

  I had a package of cooked imitation crab meat which kept staring me in the face each time I opened the freezer drawer.  I kept thinking I’ll make something with it…someday.  Crab pasta is a cinch to make and you can whip it up in the time it takes to cook the pasta.  I’m not a big fan of fresh crab – so much work for so little reward.  Instead, a can of crab meat will do just fine or even the imitation kind.  Imitation crab meat is typically made from Alaskan pollock but it can also have mackerel, barracuda, blue whiting and cod.  Don’t let the name imitation crab fool you, it’s still made up of fish which contain vitamins and minerals.  This recipe is budget-friendly, easy to make, and dinner is on the table in less than 15 minutes!  My kind of meal.

Serves 4
2 cups cooked imitation crab meat, roughly chopped
1 large clove of garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup freshly chopped parsley
1 to 2 teaspoons dried mint
zest of 1 lemon plus juice
1/2 to 1 teaspoon chili pepper flakes
spaghetti

Bring a large pot of salted water to a boil. Add spaghetti and cook according to packet instructions (usually 8-10 minutes). While the pasta is cooking, place a large skillet pan over medium heat.  Add butter, olive oil and allow to melt. Toss in chili pepper flakes and garlic; fry until fragrant then add crab meat. Cook for 5 minutes, stirring frequently, as you only want to heat up the meat. Squeeze half a lemon over the crab along with parsley and mint. Stir to combine.

Add pasta to crab meat mixture and toss to combine. Add some of the pasta water to loosen up the sauce if it looks a bit dry (up to 1/4 cup).  Serve immediately and top each plate with lemon zest and freshly cracked black pepper.

The Culinary Chase’s Note:  Not a fan of crab?  Substitute it for canned tuna.  Enjoy!

Crab Pasta with Lemon
 
Prep time
5 mins

Cook time
10 mins

Total time
15 mins

 

Crab pasta is a cinch to make and you can whip it up in the time it takes to cook the pasta. I’m not a big fan of fresh crab – so much work for so little reward. Instead, a can of crab meat will do just fine or even the imitation kind. Don’t let the name imitation crab fool you, it’s still made up of fish which contain vitamins and minerals. This recipe is budget-friendly, easy to make, and dinner is on the table in less than 15 minutes! My kind of meal.
Author: The Culinary Chase
Recipe type: dinner
Cuisine: Italian
Serves: 4

Ingredients
  • 2 cups cooked imitation crab meat, roughly chopped
  • 1 large clove of garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup freshly chopped parsley
  • 1 to 2 teaspoons dried mint
  • zest of 1 lemon plus juice
  • ½ to 1 teaspoon chili pepper flakes
  • spaghetti
Instructions
  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to packet instructions (usually 8-10 minutes). While the pasta is cooking, place a large skillet pan over medium heat. Add butter, olive oil and allow to melt. Toss in chili pepper flakes and garlic; fry until fragrant then add crab meat. Cook for 5 minutes, stirring frequently, as you only want to heat up the meat. Squeeze half a lemon over the crab along with parsley and mint. Stir to combine.
  2. Add pasta to crab meat mixture and toss to combine. Add some of the pasta water to loosen up the sauce if it looks a bit dry (up to ¼ cup). Serve immediately and top each plate with lemon zest and freshly cracked black pepper.
Notes
The Culinary Chase’s Note: Not a fan of crab? Substitute it for canned tuna. Enjoy!

 

The post Crab Pasta with Lemon appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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