Wednesday, September 2, 2009

Pasta With Crab

A nice light pasta dish made with fresh crab, garden tomatoes, fresh basil, butter and olive oil. Great with other proteins or even all on its own too!
A nice light pasta dish made with fresh crab, garden tomatoes, fresh basil, butter and olive oil. Great with other proteins or even all on its own too!

Pasta With Crab

This is truly one of my most favorite pasta dishes, if not the most favorite. It is so fresh and light and for the pasta and seafood lover, so satisfying.

Many, many years ago, I once had a dish similar to this at Alberti's Italian Restaurant when it was in Biloxi - in the old Goofy Golf building with the landmark gorilla out front. The dish was so delicious that I set out to immediately recreate it!

Alberti's relocated to Ocean Springs after Hurricane Katrina, gorilla and all, but has since shut down for good. Frankly, I don't even think if they ever had this pasta on their menu. Come to think of it, I'm not sure it was really a menu item back then, but on that particular day, I happened to be with friends who were regulars of Alberti's, and I think this was something that the owner, Mama Yvonne, had Mr. Moe whip up when I mentioned I was in the mood for "something light with crab."

This recipe feeds The Cajun and me with leftovers. Serve with some hot, buttered French bread or rolls and a side garden salad and you'll probably feed 4 adults easy. You could also double up on just the pasta and increase the crab to as much as a full pound for more than 4 people. Really you can use as little or as much crab as you want!

While I really love this with angel hair pasta, the photo above is made with Dreamfields Healthy Pasta Living, regular spaghetti noodles, since I always have those in the pantry because I get them on subscription through Amazon.

I just love the combination of the buttery garlic flavor with the crab, but if you want to reduce fat and calories, just use the olive oil alone. Yes, it's still a fat, but it's a heart healthy fat, a cancer inhibitor and rich in Vitamin E. Make sure you are using a first pressed extra virgin olive oil because this dish deserves that!

I also prefer to use fresh, lump crabmeat from the seafood market when I make this, but even here where crabs are plentiful, that stuff can be pretty high dollar... even for us! Hey, if you think that's expensive, sit down some time and pick a pound's worth of crabmeat! You'll totally know it's worth every single penny.

Fortunately, my in-laws, who have the shrimp boat, also set out crab traps and I am sometimes the lucky recipient of freshly picked crabmeat from my mother-in-law. Gotta love that! Grocery stores sell 6 ounce fresh pouches of crab, usually located in the seafood section, that work just fine for this dish and are pretty reasonable, or you could substitute a quality canned crabmeat if that's all you have access to.

You can substitute well drained, canned diced tomatoes in a pinch when tomatoes are out of season, but definitely use fresh Roma tomatoes in this dish when they are available or even those you have put up yourself. You could also substitute shrimp instead, or even crawfish or oysters, though for this recipe I always have used crab.

If you love pasta and crab like I do, this is easy, quick and really is so totally yummy - give it a try. Here's how to make it.

For more of my favorite recipes using crab, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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Posted by on September 02, 2009
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