"I made this up once when I was short on groceries. Surprisingly, it was super easy! The amounts for the spices are just my recommendation, but really it's just to taste." — BRIGHTEYZ
Watch video tips and tricks
1 (16 ounce) package
dry farfalle (bow tie) pasta
1 (6 ounce) can
crabmeat, drained and flaked
1 (14.5 ounce) can
peeled and diced tomatoes, drained
1 1/2 tablespoons
red pepper flakes
salt and pepper to taste
Although I made some changes due to either what I had on hand or personal taste, I'm still rating it a four because the basic idea was great and it gave me a good start. I just happened to have king crab legs in the freezer which I thawed, removed the meat and saved the shells to cook in the sauce. (which, by the way, gave the sauce an amazing flavor) Definitely did not see the need to even use butter, let alone that much of it. I simply sauteed onion, fresh garlic (no salt) paprika and red bell pepper in a bit of olive oil, added two cans of diced tomatoes along with the legs and let it simmer. Once done, I added in the crab meat just long enough to heat thru. I decreased the amount of red pepper flakes, but they really added just the right amount of spice to the dish. Thanks so much!
We found this a touch on the spicy side. We would give this a '4' by cutting the red pepper to 1 tbsp (or less for bland palates) and adding a splash of balsamic vinegar just before serving. The balsamic really brings out the crab! If you like it hot, leave as is!
This will be on the menu a lot, a great light dinner. I did make a few changes; I used half the pasta (just 2 for dinner), fresh garlic (3 cloves), and only 2 TBSP of butter (and the red pepper flakes to taste - ie. definitely less then 1 1/2 TBSP!). We loved it made like this, but the sauce wasn't necessarily saucy, I don't know what it would have been like if I had used the recipes pasta amount. I did add about 1/4 cup of reserved pasta water when adding the crab tomato mixture to the pasta. Sprinkled a bit of parm cheese over the top. Delicious.
This is an easy and versatile meal that tastes great!! You can substitute the garlic powder for fresh garlic and add onions too. I also added extra tomatoes and a drop of olive oil.
I started off rating this a 4 and moved way up the scale to a 5! Use fresh garlic, tomatoe paste, extra tomatoes. Fresh basil and crab are nearly a must! I would recommend added the fresh crab towards the end of the cooking process. Let all of the flavors meld prior. This is sooooo yummy!
All I had in the pantry was half a package of angel hair, added diced white onion, fresh garlic, one can of tomato paste and sliced green onions for color. So delicious! Not too spicy for me, but taste as you go.
great! i added olive oil, fresh garlic, basil and a little old bay. less red pepper flakes too.
This was delicious! I have to watch my cholesterol, so I subbed E.V.O.O. for the butter, left out the salt, added chopped bell pepper, finely diced cilantro, and used minced garlic in place of the garlic salt. Oh, and I upped the amount of red pepper flakes, 'cause I like spice! Very well done, Brighteyz, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Crab Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
See how to make a cakes recipe that really shows off quality crabmeat.
These crab cakes are simple to make, but rich and memorable.
In just 99 seconds, we’ll show you how to throw an authentic crab boil!