Contributed By: Michele
Dairy Council
This recipe was a finalist in the "Fishing for Compliments Recipe Contest" Sponsored by the New Jersey Department of Agriculture and Ronzoni Pasta.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Entree
Ingredients
1 Small onion, minced
1 Carrot, shredded
1 clove Garlic, minced
1/3 cup Olive oil
3 tbsp Butter or margarine
6 oz Flaked crabmeat
1/4 cup Chopped fresh basil or 1 tsp dried basil leaves, crushed
2 tbsp Chopped parsley
1 tbsp Lemon juice
1/2 cup Chopped pine nuts (optional)
1/2 tsp Salt
1/2 package (8 oz) Ronzoni 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 always use the canned Crab Chunks.
Nutrition Information
Calories: 606
;
Total Fat: 37 g
;
Saturated Fat: 9 g
;
Polyunsaturated Fat: 6 g
;
Carbohydrates: 49 g
;
Protein: 22 g
;
Sodium: 547 mg
;
Fiber: 3 g