Festival of Crab on Angel Hair Pasta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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We use angel hair pasts very often here at the home, so I am always searching for recipes that the residents might enjoy - of course, with all the changes made by the dieticians.I don't know where on the internet I found this recipe. I have tweaked a bit here and there. Ingredients:
13 ounces jumbo lump crab meat, picked over for shells |
2 tablespoons olive oil |
1 tablespoon unsalted butter |
8 ounces fresh mushrooms, thinly sliced (porcini, cremini or button) |
1/4 cup chopped red sweet bell pepper |
1/4 cup chopped orange sweet bell pepper |
1/4 cup chopped onion |
1/4 cup chopped flat leaf parsley |
1 teaspoon fresh roasted garlic |
1/4 teaspoon dried basil |
1/2 teaspoon dried oregano |
2 teaspoons jalapeno peppers, finely diced (if you want more heat add it) |
1/4 cup cream or 1/4 cup low sodium chicken broth |
8 ounces angel hair pasta |
Directions:
1. Saute mushrooms, peppers, parsley, garlic and onions in melted butter & olive oil combination; stir in herbs, jalapeno and either the cream or broth.
2. Gently add crab meat and warm slightly.
3. Serve over cooked angel hair with freshly grated Parmesan cheese.
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