Creamy Chili Crab Pasta
Linguine tossed in chili oil and cream, topped with baked crab meat for a spicy, creamy seafood pasta.
Servings: 4 servings
Ingredients
Ingredients
- 4 crab legs
- 1 tabelspoonbutter
- 1/2 teasponsalt and pepper
- 1 cupchili oilrecipe here
- 1 packlinguinecooked according to package instructions
- 2 Tablespoonscreammore or less to taste
Instructions
Instructions
- Preheat the oven to 375°F (190°C).
- Cook 1 pack linguine according to the package instructions until al dente; drain and set aside.
- In an oven-safe skillet, melt 1 tablespoon butter over medium-high heat.
- Add the 4 crab legs to the skillet and season with 1/2 teaspoon salt and pepper. Cook the crab 3 minutes per side.
- Cover the skillet with foil and transfer it to the preheated oven; bake for 15 minutes.
- Remove the skillet from the oven, let cool slightly, then remove the crab meat from the shells and set the meat aside.
- In a large bowl or the skillet, combine the cooked linguine with 1 cup chili oil; toss until the pasta is evenly coated.
- Stir in 2 Tablespoons cream (adjust more or less to taste) to make the sauce creamy.
- Plate the creamy chili pasta and top with the reserved crab meat. Serve immediately.
Equipment
- Oven
- Oven-safe skillet
- Pot
- Foil
- Colander
Notes
If you can use fresh crab meat instead of store bought, it would be highly recommended. If you're rushed on time, you can buy cooked crab meat and skip the preparation step of the fish.
We always have a jar ofChili Oilin our pantry. It keeps for months and we use it endlessly! If you have that prepared as well, this recipe only requires 15 minutes!
We love a long pasta for this recipe, it gets coated really well with the chili oil and you taste the flavor in every bite.
To make this creamy, add 2 -3 tablespoons of cream per bowl of chili crab pasta. The spicy and creamy contrast is AMAZING!
You can use sour cream if you're out of heavy cream, but avoid using milk or half n half.
This recipe is great served hot or cold. So feel free to test it both ways and find your favorite. We especially like it without cream when cold--sort of like a salad!
Leftovers are great if you're going to have them cold the next day. Otherwise reheat the dish in a microwave safe bowl.
We don't recommend freezing cooked crab, as it changes texture.
We always have a jar ofChili Oilin our pantry. It keeps for months and we use it endlessly! If you have that prepared as well, this recipe only requires 15 minutes!
We love a long pasta for this recipe, it gets coated really well with the chili oil and you taste the flavor in every bite.
To make this creamy, add 2 -3 tablespoons of cream per bowl of chili crab pasta. The spicy and creamy contrast is AMAZING!
You can use sour cream if you're out of heavy cream, but avoid using milk or half n half.
This recipe is great served hot or cold. So feel free to test it both ways and find your favorite. We especially like it without cream when cold--sort of like a salad!
Leftovers are great if you're going to have them cold the next day. Otherwise reheat the dish in a microwave safe bowl.
We don't recommend freezing cooked crab, as it changes texture.