Spicy Crab and Vermicelli

Name: Spicy Crab and Vermicelli
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 10 basil leaves, shredded; 1 Tbsp butter, cut into small bits; 794 grams crushed San Marzano tomatoes; 59 milliliters half-and-half or cream, eyeball it; 59 milliliters dry sherry or Marsala; 2 cloves garlic, chopped; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 4 servings Shredded Romano or Parmigiano, your pick, optional; 1 teaspoons crushed red pepper flakes, eyeball it, medium to spicy heat level; 454 grams vermicelli; 4 servings Salt; 2 shallots, thinly sliced; 227 grams shiitake mushrooms, stemmed and thinly sliced; 227 grams drained weight, lump crabmeat, shredded

Spicy Crab and Vermicelli

Spicy Crab and Vermicelli requires roughly 25 minutes from start to finish. One serving contains 823 calories, 30g of protein, and 25g of fat. This recipe serves 4. It works well as an expensive main course. It is a good option if you're following a pescatarian diet. Head to the store and pick up cream, sherry, canned tomatoes, and a few other things to make it today.

Instructions

Place a large pot of water on to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add pasta and salt water. Cook to al dente.

Ingredients you will need

Pasta

Water

Salt

While water comes to a boil, heat a deep skillet over medium heat.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Shiitake Mushrooms

Marsala

Crabmeat

Shallot

Tomato

Butter

Garlic

Sherry

Cream

Cooking Oil

Equipment you will use

Frying Pan

Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

Ingredients you will need

Cheese

Basil

Pasta

Sauce

Crab

Equipment

Pot

Frying Pan

Ingredients

Servings:

basil leaves, shredded 1Tbsp

butter, cut into small bits 794grams

crushed San Marzano tomatoes 59milliliters

half-and-half or cream, eyeball it 59milliliters

dry sherry or Marsala 2cloves

garlic, chopped 2Tbsps

extra-virgin olive oil, 2 turns of the pan 4servings

Shredded Romano or Parmigiano, your pick, optional 1teaspoons

crushed red pepper flakes, eyeball it, medium to spicy heat level 454grams

vermicelli 4servings

Salt 2

shallots, thinly sliced 227grams

shiitake mushrooms, stemmed and thinly sliced 227grams

drained weight, lump crabmeat, shredded

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Chardonnay, Riesling, and Pinot Grigio are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Broadside Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Broadside Chardonnay

Light bright gold. Ripe pear and nectarine aromas show good clarity and pick up smoky lees and toasted grain nuances with aeration. Silky and open-knit, offering concentrated orchard and pit fruit flavors complemented by suggestions of fennel and honey. The smoky quality comes back on a long, smooth finish that leaves behind a refreshingly bitter pear skin note.