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Crab And Pasta Salad

Healthycooking's picture
  Vermicelli/Thin pasta 6 Ounce
  Peanut oil/Oriental sesame oil 2 Tablespoon
  Sweet red pepper/Sweet green pepper 1 Medium, cored, seeded, and cut into matchstick strips
  Garlic 2 Clove (10 gm), minced
  Green onions 3 , sliced
  Crabmeat/Thawed frozen/ canned crabmeat 6 Ounce, picked over for bits of shell and cartilage
  Romaine lettuce head/Other lettuce 1 Small, torn into bite size pieces
  Reduced sodium soy sauce 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Dry white wine/Medium dry sherry 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon

Cook the vermicelli according to package directions, omitting the salt.
Drain and transfer to a serving bowl.
Meanwhile, heat 1 tablespoon of the sesame oil in a heavy 10 inch skillet over moderately high heat for 1 minute; add the red pepper and garlic and stir fry just until limp about 3 minutes.
Add the green onions and stir fry 30 seconds longer.
Combine the vermicelli, red pepper green onion mixture, crabmeat, and lettuce in a large bowl.
In a small bowl, whisk together the remaining sesame oil and the soy sauce, vinegar, sherry, sugar, and cayenne pepper.
Pour over the pasta mixture, tossing gently to mix.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1223 Calories from Fat 306

% Daily Value*

Total Fat 36 g55.1%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 167.1 mg55.7%

Sodium 2261.2 mg94.2%

Total Carbohydrates 158 g52.6%

Dietary Fiber 16.4 g65.5%

Sugars 21.9 g

Protein 62 g123.4%

Vitamin A 779.5% Vitamin C 498.4%

Calcium 40.2% Iron 50.6%

*Based on a 2000 Calorie diet


Crab And Pasta Salad Recipe