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    CURRIED CRAB WITH FUSILLI
    from "Monday-to-Friday Pasta" by Michèle Urvater

    If you taste this sauce by itself, you might find the curry flavor overpowering. But once the sauce is tossed with the pasta, the amount of seasoning will seem just right. To round out the meal, follow the pasta with a substantial dessert such as a berry tart.

    Makes: 4 servings
    Time: 30 minutes
    INGREDIENTS (CLICK TO BUY)

    Salt
    4 scallions (green onions)
    2 medium-size ripe tomatoes
    3/4 pound lump crabmeat or firm skinless fish fillets, such as monkfish or fresh tuna
    3/4 pound (about 4 cups) fusilli or penne
    1 1/2 tablespoons vegetable oil
    1 1/2 tablespoons all-purpose flour mixed with 1 tablespoon curry powder
    1 1/2 cups milk (whole or skim)
    3 or 4 drops Tabasco sauce, or more to taste

    Print recipe
    PREPARATION

    1. Bring a large pot of salted water to a boil for the pasta.
    2. Trim the scallions and cut them into thin rounds. Core and halve the tomatoes, and using a spoon, remove the seeds. Cut the tomatoes into small dice, place them in a large mixing bowl, and set them aside. Pick over the crabmeat carefully for any cartilage and shells. If you are using fish, cut it into 1/2-inch cubes.
    3. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
    4. While the pasta is cooking, prepare the sauce: Heat the oil in a medium-size saucepan over medium heat. Add the curry and flour mixture, and cook until it is bubbling, about 15 seconds. Then add 1/2 cup milk, about 1/4 cup at a time, whisking until the sauce is smooth and thickened. Add the remaining milk. Stir in the sliced scallions and simmer for 2 minutes. Add the crabmeat or diced fish, and simmer until the seafood is just cooked through, about 2 minutes. Season to taste with salt and Tabasco, and remove from the heat. Keep warm, covered, off the heat until the pasta is done.
    5. Drain the pasta and add it to the tomatoes. Pour in the sauce and toss all the ingredients together. Adjust the seasoning. Ladle a portion of pasta into each bowl, and serve immediately.
    Variations:
    • Curried Tofu with Fusilli: Substitute 1/2 pound tofu, cut into 1/4-inch cubes, for the seafood.
    • Curried Crab with Sugar Snap Peas: To make the pasta dish more substantial, add 2 cups sugar snap peas or frozen petite peas, thawed. In step 3, cook the snap peas for 2 minutes in the boiling water that you will use to cook the pasta. Remove them with a sieve or slotted spoon, bring the water back to a boil, and then cook the pasta. Add the drained snap peas to the tomatoes, and proceed with the recipe.


    Use Monkfish Use Tofu Use Snap Peas
    Product nutrition and information
     Quantity Ingredients Est.Price
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
     
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
     
      Premium Canned Backfin/Lump Wild Crabmeat (pasteurized) - $19.99/ea
     1lb
     
      De Cecco Fusilli - $2.49/ea
     16oz
     
      FreshDirect Mild Curry Powder - $3.79/ea
     2oz
     
      Cholula Hot Sauce, Original - $3.99/ea
     5oz
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
     48oz
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      Amish Country Farms Organic 1% Milk - $4.49/ea
     1/2 gallon
     
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