Photo: Spicy Crab and Vermicelli Recipe
Ingredients
- 1 pound vermicelli
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter, cut into small bits
- 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
- 2 cloves garlic, chopped
- 2 shallots, thinly sliced
- 1/2 pound shiitake mushrooms, stemmed and thinly sliced
- 1/4 cup dry sherry or Marsala
- 8 ounces, drained weight, lump crabmeat, shredded
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1/4 cup half-and-half or cream, eyeball it
- Shredded Romano or Parmigiano, your pick, optional
- 10 to 12 basil leaves, shredded
Directions
Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.
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By erin.masui_13033606
Philadelphia, 78
on July 28, 2010
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Overall a pretty tasty dish, although I did adjust the recipe a little. I added some extra salt, doubled the crab (which was probably a little too much and crushed pepper. I also cut back the amount of vermicilli I used by about a 1/3. The sauce soaked in nicely to the noodles, but because there were less noodles, the flavor was probably a bit more concentrated.
By hrushanyk_1051655
Philadelphia, PA
on July 19, 2010
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The ingredients looked good...I added extra garlic, 16 ozs of crab, but it
wasn't a "make-it-again-mom" recipe. I'll check out some of your other
crab recipes and I''m sure I'll find one that will be a keeper.
By linseybruce_120...
Mansfield, 75
on August 19, 2009
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This was very dissapointing. This was my first time trying out a Rachel Ray recipe (I can't stand to watch her show for too long--she's really irritating and this recipe doesn't leave me willing to try another one. Everything smelled good, looked good, but tasted so bland. It was not spicy in the least little bit and I even put in more than the recommended amount of red pepper flakes. Dissapointing Rachel Ray-- everyone talks her up... but thus far, the food doesn't.
Read all 34 reviews