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Vermicelli With Crab And Ricotta Sauce

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Ingredients
  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)
  Salt 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Vermicelli 8 Ounce
  Minced parsley 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

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

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Vermicelli With Crab And Ricotta Sauce Recipe