Soft-Shell Crabs Provencal With Spaghetti
Published May 28, 1996
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 ounces whole red onion or 11 ounces chopped, ready-cut onion (2 ½ to 3 cups)
1 tablespoon olive oil
1 large clove garlic
12 ounces whole red pepper or 11 ounces ready-cut pepper
12 ounces whole zucchini
12 ounces spaghetti
6 soft-shell crabs
⅓ cup flour
2 teaspoons butter
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (3 servings)
118 grams carbs; 40 milligrams cholesterol; 671 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 10 grams fiber; 246 milligrams sodium; 28 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring water in pot to boil.
- Step 2
Chop whole onion.
- Step 3
Heat nonstick pan until it is very hot; reduce heat to medium high, and add oil. Saute onion until it begins to soften.
- Step 4
Mince garlic, and add to pan.
- Step 5
Wash, trim and seed whole pepper, and chop. Add to pan after onion has begun to soften.
- Step 6
Wash, trim and chop zucchini, and add. Cook until soft. Season with salt and pepper.
- Step 7
Cook spaghetti in boiling water according to package directions.
- Step 8
Wash crabs, and lightly coat with flour.
- Step 9
Heat butter in small nonstick pan over medium heat, and brown crabs on both sides, about 3 minutes a side.
- Step 10
Drain pasta, and arrange on plates. Toss with vegetables, and top with crabs.
Private Notes