Recipe: Appetizing Crab Tomato Cream Pasta Using Tinned Crabmeat

Recipe: Appetizing Crab Tomato Cream Pasta Using Tinned Crabmeat Delicious, fresh and tasty.

Crab Tomato Cream Pasta Using Tinned Crabmeat. Looking For Lip Smacking Crab Recipes? Explore The Kraft® Official Site Now! Great recipe for Crab Tomato Cream Pasta Using Tinned Crabmeat.

I like these sorts of dishes so I make them quite often. *This whole recipe is full of tips, but it's.

Cook pasta in a pot of salted, boiling water until al dente.

Reserve a cup of pasta water before draining.

You can cook Crab Tomato Cream Pasta Using Tinned Crabmeat using 12 ingredients and 19 steps. Here is how you cook it.

Ingredients of Crab Tomato Cream Pasta Using Tinned Crabmeat

1. It’s 2 large of Tomatoes (peeled if possible).

2. You need 2 clove of Garlic (chopped).

3. Prepare 80 grams of Caramelised onionor store-bought.

4. Prepare 3 tbsp of Extra virgin olive oil.

5. You need 1 of A) Salt.

6. Prepare 1 of A) Pepper.

7. Prepare 1/2 of Stock cube.

8. Prepare 70 of to 100 ml (i use 80 ml or use an amount to your taste Double cream (or a mixture with the same amount of milk).

9. You need 1/2 of to 1 tablespoon Butter.

10. Prepare 100 of to 150 grams Tinned crabmeat.

11. It’s 200 grams of Pasta.

12. You need 1 of Black pepper (whole or coarsely ground).

Meanwhile in a saute pan, melt butter over medium heat.

Next add the tomatoes, lemon juice and crab meat.

Great recipe for Tomato Cream Pasta with Crabmeat.

Once the tomato paste gets nice and caramelized, Hickey suggested throwing in a dash of cold chicken stock, which will turn the paste into a pan sauce.

Crab Tomato Cream Pasta Using Tinned Crabmeat instructions

1. Make the caramelised onion. With this recipe you can make caramelised onion easily every time.

https://cookpad.com/us/recipes/143607-oil-free-easy-and-timesaving-caramelized-onions.

1. I used a batch of onion that Id already prepared beforehand. You can use 80 g of store-bought caramelised onion..

2. Roughly chop the garlic..

3. Roughly cut the peeled tomatoes. You dont need to peel the tomatoes if you don't want to bother..

4. Put 3 L of water into a large pot and bring to the boil. Add 2 tablespoons of salt (1% of salt to the water) just before it comes to the boil..

5. The amount of the salt in Step 5 really decides the taste of the final dish. Measure the amount precisely. When the water from Step 5 comes to the boil turn down the heat to very low and leave to stand..

6. Put the olive oil and garlic from Step 1 into a cold frying pan. Place the pan over a low heat and cook until the garlic is fragrant..

7. Add the caramelised onion from Step 1, tomatoes from Step 4 and stock cube to the sautéed garlic. Sprinkle with the A seasonings and sauté over medium-high heat..

8. When the sauce from Step 8 starts to bubble, cook for another 5 to 10 minutes, crushing the tomatoes and stirring occasionally..

9. Cook the sauce in Step 9 slowly to evaporate the moisture from the tomatoes and reduce the sauce. The cooking time differs according to the amount of tomatoes and the heat..

10. 2 fresh large tomatoes take about 10 minutes to reduce. When you can draw a line in the sauce with your spatula and the line remains for a while it is done..

11. If line disappears slowly, you still need to reduce the sauce a bit more..

12. Put the pasta into Step 5. Cook until al dente and drain the pasta 30 seconds to 1 minute earlier than the package instruction says. Cook the pasta over low heat..

13. Add the crabmeat and brine into Step 11 and stir well. Once it comes to the boil turn the heat off..

14. Add the double cream and butter to Step 14. Cook over a medium heat and reduce the sauce quickly until the consistency is right..

15. Turn up the heat on Step 15 to medium-low and add the drained pasta and 1/2 to 1 ladleful of the water used to cook the pasta..

16. Adjust the amount of cooking liquid according to the texture of Step 15 and your taste. Add more A) ingredients if necessary..

17. Transfer the pasta from Step 16 to a serving dish. Grind and sprinkle on the black pepper coarsely. In this photo, I used chopped Italian parsley to garnish..

18. I was asked a question about the recipe so I added a change to it. If you use a 400 g tomato tin you can make 2.5 to 3 servings of the sauce..

After that, add a big glob of butter, on which you warm the crab meat, then throw your cooked angel hair into the pan with a generous splash of salted pasta water.

Add the crab meat and cook for only a moment to heat through.

Meanwhile, cook the pasta according to the package directions until it is cooked throughh but still firm.

Drain thoroughly, toss with the butter, then top with the sauce.

Add in canned tomatoes, crab meat, cream, salt, bouillon granules, and butter and cook until heated through.