Almond-Crab Tetrazzini Recipe
Ingredients
| Sour cream | 1⁄2 Cup (8 tbs) | |
| Crab meat | 1⁄2 Pound | |
| Lemon juice | 2 Teaspoon | |
| Almonds | 1⁄3 Cup (5.33 tbs), finely chopped | |
| Hot cooked spaghetti | 1 Cup (16 tbs) (For Serving) | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Paprika | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Half and half | 1 Cup (16 tbs) | |
| Instant minced onion | 1 Teaspoon | |
| Egg yolk | 1 , beaten | |
| Sherry | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 449 Calories from Fat 231
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 12.5 g62.4%
Trans Fat 0 g
Cholesterol 99.7 mg33.2%
Sodium 344.3 mg14.3%
Total Carbohydrates 34 g11.3%
Dietary Fiber 3 g11.9%
Sugars 2.1 g
Protein 19 g38.5%
Vitamin A 19% Vitamin C 4%
Calcium 14% Iron 10.6%
*Based on a 2000 Calorie diet
Directions
1)In a saucepan, melt butter on low heat and add flour, paprika, salt, pepper, half and half and onion.
2)Cook the mixture until it comes to boil. Stirring constantly. Remove from heat.
3)Add egg yolk, sherry and sour cream.
4)Turn on the heat and add crab meat gently until heated through. Stir.
5)Add lemon juice and half the almonds.
6)Take four or six heated, individual casseroles and fill with spaghetti halfway to top and add crab meat mixture over spaghetti.
SERVING
7)Sprinkle with remaining almonds and serve hot.
Chef
