Spicy Crab and Vermicelli (Rachael Ray)
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 340.19-453.59 g vermicelli
- salt
- 29.58 ml extra virgin olive oil
- 14.79 ml butter, cut into small bits
- 2.46-4.92 ml crushed red pepper flakes
- 2 garlic cloves, chopped
- 2 shallots, thinly sliced
- 226.79 g shiitake mushroom, stemmed and thinly sliced
- 59.14 ml dry sherry or 59.14 ml marsala
- 226.79 g lump crabmeat, drained weight, shredded
- 793.78 g can crushed tomatoes, ie. San Marzano
- 59.14 ml half-and-half or 59.14 ml cream
- 59.14 ml parmigiano, shredded
- 10-12 basil leaves, shredded
directions
- Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
- 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.
- 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.
- Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, and basil.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.