Crabmeat with Herbs and Pasta

Ingredients:

1 clove garlic
Fresh parsley
6 ounces (180 g) crabmeat
½ package (8 ounces/255 g) vermicelli

⅓ cup (75 ml) olive oil

3 tablespoons (45 ml) butter or margarine

1 small onion, minced

1 carrot, shredded

¼ cup (60 ml) chopped fresh basil or 2 teaspoons (10 ml) dried basil leaves, crushed

1 tablespoon (15 ml) lemon juice

½ cup (125 ml) coarsely chopped pine nuts (optional)

½ teaspoon (2 ml) salt

 

Procedure:

 

1. To mince garlic, trim ends of garlic clove. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop with chef's knife until garlic is minced. Set aside.

2. To chop parsley, place parsley in 1 - cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablespoons (30 ml). Set Aside.

3. Pick out and discard any shell or cartilage from crabmeat. Flake with fork. Set aside.

4. Cook pasta according to package directions. Drain in colander.

5. Heat oil and butter in large skillet over medium - high heat. Cook and stir garlic, onion and carrot in hot oil mixture until vegetables are tender, but not brown.

6. Reduce heat to medium. Stir in parsley, crabmeat, basil and lemon juice. Cook 4 minutes, stirring constantly. Stir in pine nuts and salt.

7. Pour sauce over vermicelli in large bowl; toss gently to coat. Garnish, if desired.

Makes 4 servings

 

Posted in: Pasta | Salads and Soups