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    You are in: Home / Recipes / Spicy Crab and Vermicelli (Rachael Ray) Recipe
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    Spicy Crab and Vermicelli (Rachael Ray)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chicagoland Chef du Jour's Note:

    My SIL made this over the holiday and it was very good. For a saucier pasta dish, you may not want to make 16 oz. of vermicelli. Season to taste with the red pepper flakes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
    2. 2
      While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more.
    3. 3
      Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
    4. 4
      Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, and basil.

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    Ratings & Reviews:

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    Nutritional Facts for Spicy Crab and Vermicelli (Rachael Ray)

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 590.5
     
    Calories from Fat 128
    21%
    Total Fat 14.2 g
    21%
    Saturated Fat 4.2 g
    21%
    Cholesterol 56.3 mg
    18%
    Sodium 520.6 mg
    21%
    Total Carbohydrate 86.1 g
    28%
    Dietary Fiber 8.0 g
    32%
    Sugars 3.8 g
    15%
    Protein 29.3 g
    58%

    The following items or measurements are not included:

    parmigiano

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