Pasta!! - HelpForIBS.com Message Boards

Hi there! I was just thinking that your crabmeat would go great on pasta...like a sub for tuna! Here is one recipe that I like, which would probably work really well for crab:
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Also, I was thinking it would go really well with asparagus in pasta...here's a recipe I found that sounded good:

Tuscan Crab and Asparagus Fusilli
Winning Recipe of Phillips' 2004 Contest
Makes Two Servings

Ingredients:
olive oil
1 tsp. roasted, finely chopped garlic
1 ½ Tbsp. thinly sliced, sun-dried tomatoes
1 Tbsp. thinly sliced, freshly roasted red peppers
1 Tbsp. toasted pine nuts
2 tsp. fresh, chopped oregano
kosher salt
ground black pepper
8 ounces crabmeat
3 ounces chicken broth
1 ounce butter (use soy sub)
4 ounces dried fusilli
4 asparagus spears
1 Tbsp. thinly sliced, fresh basil
1 Tbsp. freshly grated, Asiago cheese (could leave this out or use a soy/rice sub)

Preparation:
1. Begin to prepare pasta. Drop fusilli into a large pot of boiling salted water, and cook until al dente (about 12 minutes). While it's cooking, continue with the additional steps.
2. Over medium heat in a large sauté pan, warm 1 ounce of olive oil. Add garlic, and cook lightly to release flavor. Do not allow to brown.
3. Add 1 Tbsp. sun-dried tomatoes, roasted red peppers, pine nuts, oregano, ½ tsp. of kosher salt, 1/8 tsp. of black pepper, and crabmeat. Sauté about 3 minutes until ingredients are warmed throughout.
4. Add chicken broth, and allow to cook down slightly. Add butter to thicken slightly. Remove from heat until pasta is cooked.
5. Prepare asparagus. Lightly toss trimmed spears with a small amount of olive oil. Season with kosher salt and black pepper. Place on an outdoor grill or on a grilling pan, and grill lightly for about five minutes. (Could also boil, like in Heather's recipe for asparagus pasta)
6. When the pasta is cooked, add it to the sauté pan. Return to heat, and toss well to incorporate with sauce ingredients.
7. To serve, cross asparagus in a large "x" on the bottom of a decorative serving dish. Arrange the crab fusilli atop the asparagus, and drizzle with any remaining sauce from the pan.
8. Garnish with sliced basil, Asiago cheese, and ½ Tbsp. sun-dried tomatoes.

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Heather

"Quod me Nutrit me Destruit"

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