Spicy Crab and Vermicelli (Rachael Ray)

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READY IN: 50mins
Recipe by Chicagoland Chef du

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.

Ingredients Nutrition


  1. Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
  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. 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. Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, and basil.

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