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 Creamy fettucini crab pasta

In someone else’s opinion (Davis) I may over-plan and over-complicate a Sunday night dinner. I have been known to get a hankering for fresh Dungeness crab, hop in the boat and head out to trap the crabs for dinner on more than a few occasions.

It’s hard for me to admit it but part of the problem is that I don’t have the willpower to deter my crabby cravings.

The other part of it is that my crabby cravings are a real beast. As in, “Feed me crab now and I won’t stab your favorite eye out and feed it to your first born child disguised in chocolate.” You get the idea. It freaks me out every time my crabby craving rears its ugly head.

I try really hard to always have crabs in the freezer for these occasions.

I’m happy to say that I have a survival supply in my freezer so I won’t be heading out on the water today.

It’s times like these that I can really enjoy the simplicity of making a delicious mouth-watering meal just by using a few ingredients I already have on hand.

So for your tasting pleasure I’m sharing this super quick and easy meal that you can make with ingredients you probably already have.

I used fettuccine pasta because that’s what I had in my pantry, but any pasta will work just fine.  Davis  prefers bow-tie pasta (because he likes a little fancy with his schmantzy) but he’s SOL tonight.

 

Ingredients:

  • 1 lb. of Dungeness crab meat (or whatever crab meat you have)
  • enough pasta for two
  • 1/2 cup of heavy cream (like whip cream, coffee cream etc.)
  • 2 heaping Tablespoons of unsalted butter
  • 1 large clove of fresh garlic minced
  • 1 Tablespoon of tomato paste
  • Salt and pepper to taste (no salt if you used salted butter)
  • fresh flat leaf parsley

 

Method to the Rad-ness:

In a medium sized pot boil water and add the pasta. Cook until the pasta is soft.

While the pasta is cooking start the cream sauce. In a small sauce pan heat the cream on medium low and slowly whisk in the butter. Make sure you don’t bring the cream to a boil. Keep whisking until the cream thickens to the desire consistency.

Keep whisking and add the garlic, tomato paste, salt and pepper for one minute. Remove from heat and add the crab meat to the sauce.

Drain the pasta and divide it into two bowls. Add the sauce on top and garnish with the parsley.

 

Crab Pasta
 
 
Dungeness crab pasta specialty. It's times like these that I can really enjoy the simplicity of making a delicious mouth-watering meal just by using a few ingredients I already have on hand.
:
: Main
Cuisine: French
: 2
Ingredients
  • 1 lb. of Dungeness crab meat (or whatever crab meat you have)
  • enough pasta for two
  • ½ cup of heavy cream (like whip cream, coffee cream etc.)
  • 2 heaping Tablespoons of unsalted butter
  • 1 large clove of fresh garlic minced
  • 1 Tablespoon of tomato paste
  • Salt and pepper to taste (no salt if you used salted butter)
  • fresh flat leaf parsley
Method to the Rad-ness
  1. In a medium sized pot boil water and add the pasta. Cook until the pasta is soft.
  2. While the pasta is cooking start the cream sauce. In a small sauce pan heat the cream on medium low and slowly whisk in the butter. Make sure you don't bring the cream to a boil. Keep whisking until the cream thickens to the desire consistency.
  3. Keep whisking and add the garlic, tomato paste, salt and pepper for one minute. Remove from heat and add the crab meat to the sauce.
  4. Drain the pasta and divide it into two bowls. Add the sauce on top and garnish with the parsley.

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