Fish and Seafood Recipes - Crab Tettrazzini

Ingredients                 

• 100 g/4 oz any short ribbon noodles

• 20 g/3 tbsp plain (all-purpose) flour

• 20 g/1 1/2 tbsp butter

• 150 ml/2/3 cup chicken stock

• 150 ml/2/3 cup single (light) cream

• Salt and freshly ground black pepper

• A pinch of nutmeg

• 175 g/6 oz/1 small can crabmeat

• 295 g/1 can asparagus spears, drained

• 120 ml/4 fl oz/1/2 cup soured (dairy sour) cream

• 50 g/2 oz/1/2 cup grated Parmesan cheese

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Method:

1. Cook the pasta according to the packet directions. Drain.

2. Meanwhile, blend the flour with the butter and stock in a saucepan. Stir in the cream.

3. Bring to the boil and cook for 2 minutes, stirring. Season to taste with salt, pepper and nutmeg. Stir in the crabmeat.

4. Butter a shallow ovenproof dish. Lay the asparagus spears in the base of the dish.

5. Mix the cooked noodles with the soured cream and a little salt and pepper. Spoon over the asparagus.

6. Sprinkle with some of the Parmesan cheese. Spoon the crab in sauce over and sprinkle with more Parmesan.

7. Bake at 180°C/350°F/gas mark 4 for about 30 minutes until golden and bubbling.