Recipe Spotlight: Lemon-Crab Linguine

Lemon-Crab Linguine

Serves: 8
Source: Hy-Vee ad from December 8, 2013

All you need:

  • 1 (16 oz) package Hy-Vee linguine
  • 1 tbsp Hy-Vee Select olive oil
  • 1 pound lump crabmeat
  • 1/4 cup white wine
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup Hy-Vee shredded Parmesan cheese
  • Hy-Vee salt and Hy-Vee black pepper, to taste
  • Chopped fresh parsley, optional

All you do:

  1. Prepare pasta according to package directions, reserving 1/2 cup pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add crab and heat through. Stir in wine and bring just to a boil. Reduce heat to low and stir in lemon juice. Add cooked pasta and Parmesan, tossing to coat well. If pasta needs more liquid, stir in reserved pasta water. Season with salt and black pepper. Top with parsley, if desired.

Daily nutritional values:
0% vitamin A
10% vitamin C
6% calcium
10% iron
Nutrition information per serving:
Calories: 300
Carbohydrate: 44g
Cholesterol: 40mg
Dietary Fiber: 2g
Fat: 4g
Protein: 20g
Saturated Fat: 0.5g
Sodium: 250mg
Sugar: 4g
Trans fats: 0g

Recipe Spotlight: Corn-Crab Cakes with Chipotle Cream

Corn Crab Cakes with Chipotle Cream

Serves: 8 (1 jumbo corn-crab cake or 2 mini corn-crab cakes each)
Source: adapted from Hy-Vee Seasons Summer 2010

All you need:

  • 1 cup Hy-Vee mayonnaise, divided
  • 1/2 cup Hy-Vee sour cream
  • 1 to 2 canned chipotle peppers in adobo sauce, finely chopped
  • 1 tbsp Hy-Vee lemon juice
  • 1/8 tsp Hy-Vee salt
  • 4 fresh ears of corn or 2 cups Hy-Vee frozen whole kernel corn, thawed
  • 3 tbsp Hy-Vee butter, divided
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 2 Hy-Vee large eggs, beaten
  • 1 tbsp stone-ground mustard
  • 1 tsp Hy-Vee Worcestershire sauce
  • 1/4 to 1/2 tsp cayenne pepper
  • 1 1/3 cups Hy-Vee plain bread crumbs, divided
  • 12 oz lump crab meat
  • 1/4 cup cornmeal

All you do:

  1. For chipotle cream, stir together 1/2 cup mayonnaise, sour cream, chipotle peppers, lemon juice and salt in a small bowl. Cover and chill until ready to serve.
  2. If using fresh corn, cut the kernels off the cobs. Melt 1 tablespoon butter in a skillet. Add corn, onion and bell pepper. Cook about 5 minutes or until onions and peppers are soft. Cool 10 minutes.
  3. Stir together eggs, remaining 1/2 cup mayonnaise, mustard, Worcestershire sauce and cayenne pepper in a large bowl. Stir in cooled corn, onion and peppers. Gently fold in 2/3 cup bread crumbs and crab meat. Chill mixture in the freezer for 10 minutes.
  4. To make jumbo corn-crab cakes, using a 1/2-cup measuring cup, shape crab meat mixture into 8 (1/2-inch-thick) patties. To make mini corn-crab cakes, using a 1/4-cup measuring cup, shape crab meat mixture into 16 (1/2-inch-thick) patties. Place on baking sheet and chill patties 10 minutes for easier handling.
  5. Stir together remaining 2/3 cup bread crumbs and cornmeal in a 9-inch pie plate. Dip patties into crumb mixture, turning to coat.
  6. Melt 1 tablespoon butter in a large skillet over medium heat. Add patties and cook until golden brown, about 4 to 5 minutes per side for jumbo cakes and 3 to 4 minutes for mini cakes. Repeat using remaining tablespoon butter and remaining patties. Serve with chipotle cream.

Daily nutritional values:
8% vitamin A
10% vitamin C
8% calcium
10% iron
Nutrition information per serving:
Calories: 450
Carbohydrate: 29g
Cholesterol: 110mg
Dietary Fiber: 2g
Fat: 32g
Protein: 13g
Saturated Fat: 8g
Sodium: 640mg
Sugar: 4g
Trans fats: 0g