Friday, September 25, 2015

So Fine Seafood

Soba Noodles, Crab and Ratatouille was a flavorful seafood combination.  I made the slow cooker ratatouille earlier in the day.  Then dinner cooking time took less than 30 minutes.  While the noodles cooked in one pan, I sauteed and simmered the crab sauce in another pan.  I microwaved the ratatouille to top the finished seafood platters.  

Crab Sauce for Pasta

(2 servings)

Saute scallions, garlic and pepper in olive oil.
1/4 cup scallions, diced
2 garlic cloves, crushed
1 small red pepper, seeded and cut in strips
1 teaspoon olive oil

Stir in crabmeat, almonds, lemon and broth.
4 ounce crabmeat
2 tablespoons toasted almonds, ground
2 teaspoon lemon zest
3/4 cup low sodium chicken broth
Cook for 8-10 minutes while noodles cook to allow much of the liquid to evaporate.

Stir arugala into crab sauce and stir for about a minute to wilt.
1/2 cup arugula

Serve over drained soba noodles.
Top with 1/2 cup Ratatouille.
Garnish with Feta cheese.

On this last weekend in September, our neighboring county (Preston of West Virginia) holds the Buckwheat Festival.  They grow and mill buckwheat into flour.  


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