Ingredients:

3 oz. jumbo lump crab meat

1 ripened tomato - chopped

2 tablespoons fresh basil leaf

1/2 cup low salt chicken stock - thickened with cornstarch or arrowroot

6 oz. cooked angel hair pasta - cook as directed on package

Olive oil as needed

1/4 cup sliced mushrooms

1 tablespoon brandy or sherry

Salt and pepper to taste

Directions:

Heat pan - add olive oil. Add mushrooms, tomato, and thickened chicken stock.

Heat until liquid is smooth, and mushrooms soften. Add salt and pepper to taste.

Add a splash of brandy or sherry (pan might flame-up, but only breifly).

Add fresh basil and crab meat. Heat for 2-3 minutes.

Pour over pasta and serve.

Garnish with whole basil leaf . . . ENJOY!

Crab Victoria

The Riverwatch Restaurant (Middle River, MD)

Back To Cookbook