Meals Matter

Crabmeat with Herbs and Pasta

Contributed By: DCC
Meals in Minutes

Favorite recipe from New Jersey Department of Agriculture

Ingredients

1 Small onion, minced

1 Carrot, shredded

1 clove Garlic, minced

1/3 cup Olive oil

3 tbsp Butter of margarine

6 oz Canned crabmeat, drained and flaked

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 pkg (8 oz) 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.

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Shellfish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree

Nutrient Information

Calories: 509
Total Fat: 28.5g
Saturated Fat: 8.2g
Polyunsaturated Fat: 2.3g
Carbohydrates: 47g
Protein: 17g
Sodium: 550.3mg
Fiber: 2.5g