Vermicelli With Crab And Ricotta Sauce Recipe
Ingredients
| King crab | 8 Ounce, frozen | |
| Ricotta cheese | 16 Ounce | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Green onions | 3 Small, thinly sliced | |
| 6 pitted ripe olives, chopped or thinly sliced | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Vermicelli package | 1 | |
| Minced parsley | 1/2 Cup (16 tbs) | |
Directions
Drain crab; slice large pieces.
In mixing bowl stir together crab, ricotta, Parmesan, scallions, olives, salt, and pepper.
Cook vermicelli until tender.
As soon as it has finished cooking, stir 1 cup boiling-hot cooking water into crab and ricotta mixture.
Quickly drain remaining water from vermicelli.
At once add crab and ricotta mixture; toss well.
Sprinkle copiously with parsley.
In mixing bowl stir together crab, ricotta, Parmesan, scallions, olives, salt, and pepper.
Cook vermicelli until tender.
As soon as it has finished cooking, stir 1 cup boiling-hot cooking water into crab and ricotta mixture.
Quickly drain remaining water from vermicelli.
At once add crab and ricotta mixture; toss well.
Sprinkle copiously with parsley.
Chef
