Contributed by: NAPSA
Crab Meat: The New Kitchen Staple (NAPSA) - If you want to make waves in your family's menu-and keep good health on their plate-chefs say to consider crab.
"Crab meat is rich in lean protein, virtually 100 percent fat-free and has no carbohydrates," says registered dietician Alexa Bosshardt, MPS, RD, LD/N.
The Chesapeake Bay region is the most widely known for blue crab meat. However, blue swimming crab has grown to be a globally caught seafood, thus making it more widely available in grocery stores.
Cooking Up Cash
Home cooks can enter Phillips' Making Seafood A Bigger Part Of Life(tm) Contest by creating original dishes that use Phillips Foods frozen, ready-to-bake products as ingredients. The entrance deadline is September 26, 2005 with the winner announced October 31. For more information, visit www.phillipsfoods.com.
Last year's winning dish in Phillips' Seafood Pasta Contest used crab to reel in the prize:
Garnish (per portion):
Cook Fusilli or pasta according to box directions. Set aside.
Toast pine nuts: place on baking sheet in 350 F oven until golden brown, about 7 minutes.
Heat olive oil in large saute pan over medium heat. Add garlic and lightly cook to release flavor. Do not brown.
Add sun-dried tomatoes, red peppers, asparagus, pine nuts, and oregano. Saute until vegetables are tender crisp.
Add chicken broth and butter and cook, stirring, until slightly reduced and thickened.
Add crab meat and cooked pasta, tossing well to incorporate with sauce ingredients. Heat thoroughly.
Add salt and pepper to taste.
Garnish with basil and Asiago cheese.
Roast garlic and peppers and grill asparagus before sauteing in recipe.
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