Caliente Crab and Veggie Pasta
Our last night in Topsail Island, NC, found us with a lot of leftover vegetables, so we strolled on down to the fresh seafood market for some lump crab. What a great combination of pasta with crab and veggies. Fire this recipe up with delicious habanero peppers and jalapeno peppers.
Ingredients
- ½ pound lump crab meat – lightly sautéed with Creole seasonings and chili powder
- 4 leeks, white parts only, chopped
- 10 asparagus spears, chopped
- 10 Brussels sprouts, quartered
- 2 jalapenos, chopped
- 1 habanero, chopped
- 3 cloves fresh garlic, chopped
- 5 ounces spaghetti noodles, prepared
- Romano cheese, grated, to serve
- Olive oil
Cooking Directions
- Boil the Brussels sprouts for 3 minutes then drain.
- Heat a large pan to medium heat and add a dash of olive oil.
- Lightly saute the Brussels sprouts and leeks about 5 minutes.
- To pan add asparagus and crab meat. Saute another 3 minutes.
- Divide the prepared pasta into two bowls. Add fresh grated Romano cheese, then sprinkle with 2-4 tablespoons olive oil.
- Add crab-vegetable mixture and serve!
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