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Snow Crab Pasta Primavera


INACTIVE: Snow Crab Splits (1/10 lbs.) 488119.


4-1/2  Quarts Fresh Mushrooms (Chopped)
3/4  Cup Butter
3  Quarts Cherry Tomatoes (Halved)
1/4  Cups Garlic (Minced)
4-1/2  Quarts Broccoli Florets (Blanched)
3  Pints Carrots (Sliced & Blanched)
3  Pints Peas
3  LBs Snow Crab Meat
3  Quarts Heavy Cream
3  Cups Dry White Wine
2-1/4  Cups Parmesan Cheese (Grated)
3/4  Cup Basil Leaves (Chopped)
1/2  Cup Lemon Juice
to  Taste Salt & Pepper
9  LBs Fettuccine Noodles (cooked)
3  Cups Walnuts (Toasted)
6-3/4  LBs INACTIVE: Snow Crab Splits (1/10 lbs.) 488119


1. Sauté mushrooms in butter in a large sauté pan over medium-high heat until golden brown.

2. Stir in tomatoes and garlic. Sauté 1-2 minutes, or just until tomatoes soften slightly.

3. Combine with broccoli, carrots, peas and crab meat.

4. Pour cream and wine into a large saucepan. Bring to a boil and reduce by 3 cups, stirring occasionally.

5. Stir in Parmesan, basil and lemon juice. Season to taste with salt and pepper.

6. For each serving: Heat 1/2 cup cream sauce with 1-1/2 cups vegetables. Toss with 6 oz. cooked fettuccine. Arrange on a serving plate with 3 Alaska Snow Crab split legs. Sprinkle pasta with 2 Tbsp. walnuts.

* 17 lbs. Alaska Snow Crab clusters or split legs yields 6-3/4 lbs. Snow Crab meat.

** To steam: Place steam basket in large pot; fill pot with boiling water to depth of 3/4 inch. Place thawed Alaska Snow Crab split legs in basket; reduce heat and steam, covered, about 5 minutes or until crab is thoroughly heated.