Our favorite crab pasta recipes - 2 recipes

Chef Tips and Tricks

Mini Cherry Pies

These mini cherry pies are so cute, we could eat them right up!

Preheat the oven to 350° F.
Roll out some dough, and then use a cup or a cookie cutter to cut the dough into circles.
Place each circle into the cavities of a silicone muffin mould (or greased tin), and press into the bottom and along the sides.
Pit the cherries, and throw into a pot.
Add sugar, baking powder, and water, and simmer until it thickens to a saucy consistency.
Use a spoon to fill each pie to 2/3 to the top.
Optional: for a bit of variety, you can also fill the pies with apricots + brown sugar + butter, or apples + brown sugar + almond flakes.
For the lattice crust: use a pizza slicer to cut out thin strips of dough, then lace together to form a lattice.
Use a cup to cut the lattice into circles, then gently place on top of the uncooked pies.
Brush with egg yolk and sprinkle with sugar.
Bake the pies at 350° F for 25 minutes, or until golden.
Let cool for 15 minutes, then gently lift the pies out with the edge of a knife.
Enjoy!

By keedyboo18

Replica of Crawfish Monica served at Jazz Fest in New Orleans

1 lb. crawfish tails, boiled and peeled; OR
1 lb. shrimp, peeled; OR
1 lb. lump crabmeat; OR
1 lb. oysters, drained and quartered.
1 stick of butter (Do not use margarine.)
1 pint of half-and-half
1 good-sized bunch green onions, chopped (tops, too)
3 - 10 cloves garlic, chopped (to your taste)
Creole seasoning to taste (or 1 - 2 tbsp.)
1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)