Pasta with Crab & Virginia Ham in Cream Sauce

  • 6 oz. fresh crabmeat
  • 3 tbsp. butter
  • 3 tbsp. red bell pepper, julienned
  • 3 large shiitake mushroom caps, julienned
  • 1 tsp. minced garlic
  • 1/4 cup Virginia country ham, thinly sliced
  • 1 cup heavy cream
  • 1 tbsp. fresh parsley, minced
  • Pasta for two
Sauté bell pepper, mushrooms and garlic over medium heat in butter until tender. Stir in ham and crabmeat, then whisk in cream. Add parsley and cook over medium-low heat until sauce thickens. While sauce is cooking, prepare pasta according to package directions. Drain pasta well, transfer to serving bowl and pour sauce over. Season with pepper, toss and serve immediately. Serves two.
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