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Fusilli Bucati with Soft Shell Crabs

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 each crab, soft shell
soft shell
*
6 tablespoons olive oil, extra-virgin
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1 medium red onion
thinly
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6 each anaheim chilies
* Camera
4 each jalapeño pepper
* Camera
1 cup white wine
* Camera
1 cup tomato sauce
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2 cups escarole
finely chopped
*
1 pound pasta, fusilli

Ingredients

Amount Measure Ingredient Features
6 each crab, soft shell
soft shell
*
9E+1 ml olive oil, extra-virgin
Camera
1 medium red onion
thinly
Camera
6 each anaheim chilies
* Camera
4 each jalapeño pepper
* Camera
237 ml white wine
* Camera
237 ml tomato sauce
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473 ml escarole
finely chopped
*
453.6 g pasta, fusilli

Directions

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

Clean soft shell crabs by snipping off their faces with a pair of scissors and removing the skirt.

Cut in half and set aside.

In a 12 to 14-inch sauté pan, heat olive oil until smoking, add onions, Anaheim, jalapenos and cook until softened, about 8 to 10 minutes.

Add the crab pieces and continue cooking until crabs are deep red and firm.

Be careful not to break up the crabs with aggressive stirring.

Add the white wine and the tomato sauce and reduce by half.

Add escarole and cook another 1 minute until escarole has wilted and remove from heat.

Drop fusilli into boiling water and cook according to package instructions until al dente (about 7 to 9 minutes).

Drain pasta well in colander and pour hot pasta in pan with crabs.

Return to medium heat and toss to coat well, about 1 minute.

Pour into heated serving platter and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 64230% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 21%
Sugars g
Protein 33g
Vitamin A 4% Vitamin C 20%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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