Crab in fresh tomato sauces with pasta
1 lb. blue crab meat, flaked
2 tbsp. butter
1 tbsp. olive oil
1 med. onion, coarsely chopped
2 cloves garlic, minced
2 tbsp. flour
1 (16 oz.) can whole tomatoes, drained and quartered
1 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
4 c. fresh spinach, or 1 pkg. frozen spinach, thawed
2/3 c. Parmesan cheese
Spaghetti or linguine, cooked and hot
2 tbsp. butter
1 tbsp. olive oil
1 med. onion, coarsely chopped
2 cloves garlic, minced
2 tbsp. flour
1 (16 oz.) can whole tomatoes, drained and quartered
1 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
4 c. fresh spinach, or 1 pkg. frozen spinach, thawed
2/3 c. Parmesan cheese
Spaghetti or linguine, cooked and hot
In a large skillet, combine
butter and olive oil and saute onion and garlic over medium heat for 2
to 3 minutes, add the flour and cook and stir until flour is well
blended. Stir in broth, tomatoes, salt and pepper. Bring to a boil,
reduce heat, cover and simmer 10 minutes. Add crab meat and cook for 5
minutes. Stir in spinach and cook just until fresh spinach melts or the
packaged spinach is hot. Toss hot pasta with 1/3 Parmesan cheese, then
top pasta with crab-tomato sauce. Pass remaining cheese.
Makes 4 to 6 servings.
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