Soft-Shell Crabs Provencal With Spaghetti
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12ounces whole red onion or 11 ounces chopped, ready-cut onion (2½ to 3 cups)
- 1tablespoon olive oil
- 1large clove garlic
- 12ounces whole red pepper or 11 ounces ready-cut pepper
- 12ounces whole zucchini
- 12ounces spaghetti
- 6soft-shell crabs
- ⅓cup flour
- 2teaspoons butter
- ⅛teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (3 servings)
671 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 118 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 28 grams protein; 246 milligrams sodium
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
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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
Comments
Advertisement