Views from a Latah Kitchen Table

Wednesday, July 19, 2006

Crabby Tuesday

Tuesday’s menu-Crab Pasta and salad with homemade blue cheese dressing.

Crab Pasta

8 oz. Whole wheat pasta
4 tbsp olive oil
4 cloves garlic, finely chopped
1 sweet onion chopped
1 tsp Crushed red pepper flakes
6 oz. Fresh crab meat
Juice of 1 lemon plus lemon wedges to serve
Fresh chopped Italian parsley
Parmesan cheese

Cook the pasta following the instructions on the pack and drain well, reserving a little cooking water in the bottom of the pan.
Meanwhile, heat the olive oil in a large pan and sauté the garlic, onion and crushed chilies over a low heat, until the garlic and onion have softened slightly, but not browned.
Add the crabmeat, lemon juice and parsley, season well and heat through until piping hot.
Add the pasta to the crab mixture, along with the reserved cooking water; mix well. Serve with a lemon wedges and cheese
I was going to add ½ cup heavy cream but I forgot. Oh well, I just saved a few calories!

Homemade Blue cheese dressing
1/4 cup sour cream
1/4 cups mayonnaise
1/4 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.


At 3:25 PM, Blogger Sara said...

Mmmm... that pasta sounds really great. I make a version of heavy cream that I can eat by doing 3/4 cup lactose free milk and 1/3 cup margarine. It's not quite the same, but I'd rather have thin "cream" than be sick!


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