Crabmeat Angel Hair Pasta

  • Yield: 8 servings


2tablespoons tub margarine
1cup chopped green onions
1cup chopped fresh parsley
8ounces sliced fresh mushrooms
1-- (8-ounce) can water chestnuts, rinsed and coarsely chopped
1tablespoon cornstarch
1-- (12-ounce) can evaporated skim milk, divided
4ounces light cream cheese, cut in small pieces
1pound peeled shrimp
1pound claw crabmeat
1pound blanched fresh asparagus, diced
1/3cup white wine
1/4teaspoon salt
1/4teaspoon red pepper
4dashes Tabasco sauce
1/2pound angel hair pasta, cooked
1/2cup freshly grated Parmesan cheese


  1. In a nonstick skillet, saute the onions, parsley, mushrooms and water chestnuts in the margarine for 5 minutes.  Blend the cornstarch in with 1/2 cup of the evaporated milk until smooth.  Add this and the cream cheese to the skillet, stir until it is melted.  Add the remaining evaporated milk gradually.  Add the shrimp and cook 5 minutes more.  Add the remaining ingredients and pour into a 9×13-inch baking dish.  Sprinkle the Parmesan cheese on top and bake 20 minutes at 350F.

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).


Nutritional Info *per serving

  • Calories 353
  • Fat 8.8g
  • Cholesterol 127mg
  • Sodium 581mg