Meals Matter

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Contributed By: cgbgh
NJ Department of Agriculture

Ingredients

1 Small onion, minced

1 Carrot, shredded

1 clove Garlic, minced

1/3 cup Olive oil

3 tablespoons Butter or margarine

6 ounces Canned crabmeat,

Drained and flaked

1/4 cup Chopped fresh basil

OR

1 teaspoon Dried basil leaves,

Crushed

2 tablespoons Chopped parsley

1 tablespoon Lemon juice

1/2 cup Chopped pine nuts,

Optional

1/2 teaspoon Salt

1/2 package (8 ounces)

Uncooked vermicelli, hot, cooked

And drained

Preparation

Cook and stir onion, carrot and garlic in hot oil and butter in large skillet over medium-high heat until vegetables are tender, but not brown. Reduce heat to medium. Stir in crabmeat, basil, parsley and lemon juice. Cook 4 minutes, stirring constantly. Stir in pine nuts and salt. Pour sauce over vermicelli in large bowl; toss gently to coat. Garnish as desired.

Cook's Notes

I use the fake crab from the deli section instead of the canned and it works great!

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