Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. olive oil or butter | ||
| 1 c. chopped sweet onion | ||
| 6 slice(s) bacon, cooked and chopped | ||
| 1 tsp. Cajun seasoning | ||
| ½ c. dry vermouth | ||
| 2 c. heavy whipping cream | ||
| 1 ½ lbs. frozen pasta, prepared according to package directions | ||
| 1 c. shredded Asiago or Parmesan cheese, divided | ||
| 2 c. frozen green peas, thawed | ||
| 1 ½ lbs. king crab meat |
Directions
- In large sauté pan over medium-high heat, add olive oil, onion, bacon and Cajun seasoning. Sauté until onions are tender and translucent. Stir often.
- Increase heat to high and add vermouth. Cook until vermouth has been reduced by 80%, stirring frequently.
- Add cream, pasta and 1/2 cup of cheese. Stir often and simmer for 3 minutes.
- Add peas and continue to cook for 2 minutes. Add king crab meat and cook till crab is warm.
- Garnish with remaining cheese.
- Variation: Omit the pasta. Thicken liquid with 1 tablespoon cornstarch thinned with 2 tablespoons cold water. Serve on top of biscuits.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 85mg
- Sodium: 840mg
- Total Carbohydrates: 38g
- Protein: 23g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 10%
0%
Iron 4%
0%
Calcium 15%
Recipe Source:
Chef Gary Puetz.