Crab With Emerald Sauce
|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)|
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