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Crab With Emerald Sauce

Healthycooking's picture
Ingredients
  Basil sprigs 8 Ounce (230 Gram)
  Cilantro sprigs 4 Ounce (115 Gram)
  Cannelloni 8 Ounce (230 Gram)
  Seasoned rice vinegar/60 milliliter rice vinegar and 1 teaspoon sugar 60 Milliliter (1/4 Cup)
  Minced lemon peel 1 Tablespoon
  Oriental sesame oil 15 Milliliter (1 Tablespoon)
  Fat free reduced sodium chicken broth 180 Milliliter (3/4 Cups)
  Vegetable oil 30 Milliliter (2 Tablespoon)
  Cooked crabmeat 1⁄2 Pound (230 Grams)
Directions

1. Reserve 4 of the basil sprigs and cilantro sprigs for garnish. Bring 8 cups (1.9 liters) water to a boil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Gather half the remaining fresh basil into a bunch. Holding stem ends with tongs, dip leaves into boiling water just until bright green (about 3 seconds). At once plunge into ice water. Repeat with cilantro and remaining basil.
2. Stir pasta into water and cook just until tender to bite (about 4 minutes); or cook according to package directions. Drain well. Place in a bowl. Add vinegar, lemon peel, and sesame oil; lift with 2 forks to mix. Keep warm.
3. Drain basil and cilantro; blot dry. Cut leaves from stems, discarding stems. Place leaves in a blender or food processor with broth and vegetable oil. Whirl until smooth. Spread on individual plates. Top with pasta and crab. Garnish with reserved basil and cilantro sprigs

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Crab
Interest: 
Quick

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