Crabmeat-Sauced Pasta

Serves: 2
Total Calories: 682


1 (5 1/2-ounce) package frozen crabmeat, thawed
2 tablespoons butter
1 green onion, including tops, sliced
2 or 3 mushrooms, sliced
2 tablespoons flour
salt to taste
1/4 tablespoon dry mustard
pepper to taste
1 cup milk
1 tablespoon lemon juice
2 tablespoons dry white wine (optional)
1 tablespoon ketchup
2 cups hot cooked pasta


Drain crab and cut into small pieces. Combine butter, onion, and mushrooms in a skillet. Sauté until onion is opaque but not browned, about 3 minutes.

Stir flour into butter in the pan. Blend in salt, mustard, and pepper. Slowly add milk, whisking until smooth. Cook, stirring, until mixture thickens slightly. Stir in crab, lemon juice, wine, and ketchup. Stirring often, continue to cook over medium heat until crab is done and mixture is about to boil. Serve steaming hot over pasta.

Nutritional Facts:

Serves: 2
Total Calories: 682
Calories from Fat: 143

This Crabmeat-Sauced Pasta recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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