When I picked up the fish for the Flounder Oreganata that I made last week, I grabbed a can of crab, knowing that I had a recipe in my burgeoning “to try” pile that called for it. This recipe comes from the Cooking Light bulletin board (thanks, LLR!) and was in a response to a post I had put up, asking what to do with leftover crab. Now since I have half a can of crab leftover from this recipe, I just may have to revisit that post.
The recipe calls tomatoes, so fits in perfectly with tonight’s ARF/5-A-Day roundup. The dish was done in about 20 minutes, and truth be told, I didn’t have high hopes when it was done. It didn’t look saucy enough, but I’m glad I gave it a chance. Although it didn’t look like there was enough sauce, it ended up being just right (with a minor modification or two). Light, quick to make and so delicious, I ended up having two helpings. The recipe said it serves 4, but that is definitely off. I packed up a large portion for the Newlywed Neighbors, and still have plenty leftover – it can easily serve six.
Alright, enough about our dinner, on with the roundup. Until tomorrow…
A year ago today … mmm, a delicious pasta recipe.
Newcomer Veggie Love is up first with a delicious melty Brie sandwich with spinach:
Charise from More Bread and Cheese, Please is back this week, with our second taste of spinach with her Penne with Bacon, Spinach and Buttery Crumb Topping. Although it wasn’t a very enthusiastic thumbs up, it certainly sounds good!
Quinoa comes from Cook. Craft. Enjoy. with a Weight Watchers recipe, Toasted Quinoa Salad with Lemon and Herbs:
Mmm, I love collard greens, and this submission from Gluten Free by the Bay sure sounds like a great way to go:
The Cookbook Junkie is back this week, with a new take on banana bread:
Can you believe I have never made a baked potato? Seems kind of silly since I do love them. Claire from Cooking is Medicine has inspired me:
Sugar Delirium finishes us off this week with a fresh batch of Cranberry Harvest Muffins from none other than Ina Garten:
Angel Hair Pasta With Crab
1 pound angel hair pasta
2 tablespoons butter (I used three)
1/4 cup olive oil
1/2 cup sliced green onions (I used one medium onion)
1 clove garlic, minced
2 medium tomatoes, peeled, seeded and diced (I used one can of diced, drained)
1/4 cup dry white wine
1 tablespoon lemon juice
1/2 pound cooked flaked crab meat
1/4 cup chopped parsley (I used dried, and about 1-1/2 tablespoons)
Salt and pepper to taste
Have salted water boiling for pasta then start sauce. Cook onion, garlic, tomatoes in butter and oil until soft. Add wine, simmer 2 minutes. Add lemon and Crab turn to warm. Cook pasta per package. Drain, toss with sauce. Garnish with parsley. Serve with grated Parmesan on the side.
Notes: I drizzled the top with just a smidge of extra virgin olive oil and then mixed.
Never made a baked potato!? I’m surprised. it’s easy and you can do sweet potatoes the same way! Another good round up. Glad you’re getting new people as well. How’s Nicholas? Haven’t heard much of him lately.
That looks like a great recipe. My oldest has been asking me to make crab cakes, so maybe I can make both things from the same can of crab? We shall see… now, I just need to find a great crab cake recipe!
Claire – I know, maybe tonight! Nicholas is doing good. Excited about an mini upcoming vacation in April and Kindergarten in September – thanks for asking. :)
Patsy – delicious stuff. We made a WW crab cakes recipe on New Years Eve that was excellent, and very simple to make. You might want to check it out.
Glad you enjoyed the crab pasta recipe I shared with you, I have had that recipe in my collection for a long time, and I must get it out again soon! Thanks for sharing it!
thanks for the wonderful round-up! Like Claire, I’m shocked, absolutely shocked that you have never baked a potato. Oh, wait a minute… neither have I!! ;)