MenuCulture Menu, Recent Posts
Lump Crab and Corn Penne
Lump Crab and Corn Penne
Lump crab and sweet corn are a decadent combination. This dish is easy enough to prepare as a weeknight meal, yet elegant enough to serve when entertaining. If lump crab is not available, this dish is just as wonderful made with lobster or shrimp.
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
- 12 oz. penne pasta dry
- 1 tbsp olive oil
- 3 scallions thinly sliced
- 3 cloves garlic minced
- ½ tsp red chili flakes
- Sea salt to taste
- black pepper to taste
- 2 cups corn kernels fresh or frozen
- ½ cup white wine
- ½ cup coconut milk canned
- 2 tbsps butter
- 8 oz. crab meat fresh, lump
- ½ lemon juiced
- ¼ cup parmesan cheese freshly grated
- ½ cup parsley roughly chopped, divided
Serve with:
- Garden salad
- Crusty Bread fresh
Instructions
- Bring a large pot of generously salted water to a boil. Prepare penne al dente according to package instructions. Drain and keep warm.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add scallions, garlic, and chili flakes. Season with salt and pepper, to taste. Cook, stirring occasionally, until the garlic becomes fragrant, 2-3 minutes.
- Add corn, white wine, and coconut milk; simmer 2-3 minutes until the corn is tender.
- Add butter. Once butter is mostly melted, gently fold in crab taking care not to break it up too much. Continue heating until the crab is heated through and the butter nicely coats everything.
- Add the penne, lemon juice, parmesan and half the parsley to the skillet. Toss gently to mix. Taste and adjust seasoning if necessary. Serve with fresh crusty bread and a nice garden salad.
- Garnish with remaining parsley and enjoy.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 571kcal (29%)Carbohydrates: 80g (27%)Protein: 27g (54%)Fat: 14g (22%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 29mg (10%)Sodium: 770mg (33%)Potassium: 606mg (17%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 910IU (18%)Vitamin C: 25mg (30%)Calcium: 159mg (16%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.