Photo: Orecchiette with Crab Recipe
Ingredients
- Salt
- 1 pound orecchiette
- 3 tablespoons extra-virgin olive oil
- 12 crimini mushrooms, thinly sliced
- 2 to 3 ribs celery from the heart with leafy tops, chopped
- 2 shallots, chopped
- 2 to 3 cloves garlic, chopped
- 1/2 pint grape tomatoes
- Pepper
- 1 cup green peas
- 10 to 12 ounces lump crabmeat, picked through for shell pieces
- A few dashes hot sauce
- 1/2 cup dry white wine
- 1 cup seafood stock, clam juice or chicken stock
- 1/4 to 1/3 cup cream, eyeball it
- A handful fresh flat-leaf parsley, finely chopped
- 3 to 4 sprigs fresh tarragon, leaves chopped
- Grated Pecorino Romano, optional
Directions
Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.
While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By queencreole
on March 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Way too much pasta was used to make this dish. I'd cut it down to about 3/4 of a pound or just a shave above a half a pound. Also, the sauce was too liquid-y causing it to seep to the bottom of the pot. Definitely trim back on the stock. I used chicken stock instead seafood or clam juice and the crab really shone thru. It was a tasty one off but doubt I'll be making this one again.
By lbeninga
Eaton, CO
on March 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was the best and tastiest dish I have ever had with lump crab. The flavors were surprising and light. I was thrilled. My husband even ate two servings and he usually doesn't. I will make this for a dinner party for sure!! Thanks Rach!
By rgioia42
Melville, NY
on May 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not one of Rachael's best but not one of her worst either. I can see why some reviewers may have found this recipe bland. Although I may not call it "bland" persay, it could have been more flavorful. I put hotsauce on the table since I didn't want to add too much to the recipe, and I think that helped to boost the flavor a bit. Also, although I don't ususally like cheese with fish dishes, a little sprinkling of Romano on top does add a nice tangy punch. I took reviewers comments about the dish being too fishy and halved the amount of seafood stock (half seafood stock/half chicken stock. Overall, a decent dish but not sure that I would run to make it again.
Read all 10 reviews