Meals Matter

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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.

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.

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