Vermicelli With Crab And Ricotta Sauce
|King crab||8 Ounce (Frozen, Thawed Or Canned)|
|Ricotta cheese||16 Ounce|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Scallions||3 Small, thinly sliced (Green Onions)|
|Pitted ripe olives||6 (Chopped Or Thinly Sliced)|
|White pepper||1⁄4 Teaspoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
Drain crab; slice large pieces.
In mixing bowl stir together crab, ricotta, Parmesan, scallions, olives, salt, and pepper.
Cook vermicelli until tender.
As soon as it has finished cooking, stir 1 cup boiling-hot cooking water into crab and ricotta mixture.
Quickly drain remaining water from vermicelli.
At once add crab and ricotta mixture; toss well.
Sprinkle copiously with parsley.
Serving size: Complete recipe
Calories 2012 Calories from Fat 682
% Daily Value*
Total Fat 77 g119%
Saturated Fat 43.3 g216.4%
Trans Fat 0 g
Cholesterol 354.1 mg118%
Sodium 4889.6 mg203.7%
Total Carbohydrates 184 g61.5%
Dietary Fiber 9.7 g38.8%
Sugars 10.1 g
Protein 134 g267.7%
Vitamin A 97.8% Vitamin C 98.1%
Calcium 144.6% Iron 53.4%
*Based on a 2000 Calorie diet