| Crab meat is what comes to my mind when I
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| | 1) Use crab meat, garlic, olive oil and a
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| think of a dish which is luxurious in all
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| | chili or two.
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| terms. You may end up spending a fortune
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| | 2) Turn off the heat when the garlic
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| (close to $40 a pound) gulping down a few
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| | turns "gold" not brown.
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| crab cakes. And once done, you will be
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| | 3) As soon as the garlic starts coloring,
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| left wanting for more.
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| | you can add a cup of cherry tomatoes.
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| Cooks on the East and West Coast now have
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| | 4) Continue cooking till the tomatoes
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| access to great fresh crab meat, and if
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| | collapse.
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| you can resist eating it straight from
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| | 5) Just heat the crab meat. Ensure that
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| the container or tossing it with a little
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| | you are not cooking the crab meat as it
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| mayonnaise, it can make a full meal.
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| | is already cooked before picking.
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| Fresh crab meat makes the pasta sauce so
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| | There are lot of pasta shapes which you
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| luxurious that no other dish can provide
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| | can use with the crab meat. I have not
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| this with so little work.
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| | found the right pasta shape, but it
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| Recently, I found fresh crab meat for
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| | doesn't really matter. Just make sure
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| less than $20 a pound from Maine. It
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| | that you shop for the right crab meat
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| costs more or less the same if you are
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| | instead.
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| looking for crab meat from Maryland.
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| | --Pasta With Crab--
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| "Jumbo meat" is the more expensive than
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| | ~ 1 pound pasta
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| "claw meat" and "lump lump". Just shop
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| | ~ 1/2 pound crab meat, or more
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| around you'll get some fresh crab meat at
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| | ~ 1/3 cup extra-virgin olive oil
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| some really attractive prices.
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| | ~ 1/4 cup chopped fresh parsley leaves
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| If you intend making a pasta dish, you
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| | ~ 2 dried red chilies, or to taste
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| will get the claw meat for $15 a pound.
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| | ~ 2 tablespoons slivered or minced garlic
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| Jumbo lump is a bit more costlier at $25
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| | ~ Salt to taste
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| a pound. If you wish to buy freshly
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| | Bring a large pot of water to a boil, and
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| picked Dungeness crab, you can look at
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| | salt it. Put oil, garlic, chilies and a
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| the West Coast fish markets where it
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| | pinch of salt in a saucepan large enough
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| sells for $25 a pound.
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| | to hold cooked pasta and turn heat to
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| You can also use crab meat packed in tins
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| | medium-low. Cook, shaking pan, until
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| or containers if you can't get fresh
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| | garlic just begins to color; turn off
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| ones. They are often pasteurized and
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| | heat.
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| packed in containers and then
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| | When water boils, cook pasta. When it is
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| refrigerated. It costs almost the as
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| | just about done, turn heat under oil back
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| fresh meat but it is picking up in terms
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| | to low and add crab; stir once or twice.
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| of popularity with crab meat eaters.
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| | Drain pasta (reserve a bit of cooking
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| It's a second choice but no a terrible
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| | water), and toss it in crab sauce to
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| one. The fresh crab meat has some intense
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| | coat. If mixture seems a bit dry, add
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| flavor which may not found in crabs in
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| | reserved cooking water or more olive oil.
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| containers or pasteurized crab.
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| | Stir in parsley, adjust seasoning, and
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| It's very easy to cook the crab meat.
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| | serve.
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| Here is how you do it:
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| | Yield: 3 or 4 servings.
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