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Print this Recipe    Spaghetti Crab

Low-Fat Pasta with Crab Meat Sauce

16 ounce package thin spaghetti
16 ounces crab meat
1 Tablespoon lemon juice
1 cup water
1 onion, diced
1 garlic clove, minced
1/4 cup vegetable broth
2 tomatoes, diced
16 ounces clam juice
2 Tablespoons sherry
1/4 teaspoon white pepper
1 teaspoon oregano
1 Tablespoon chopped parsley

In saucepan, prepare pasta according to package directions, drain
and set aside. Meanwhile, soak crab meat in lemon juice and water.
In nonstick saucepan over medium heat, saute onion and garlic in
broth for 2 minutes or until tender. Add tomatoes, clam juice,
sherry, pepper and oregano. Over high heat, bring sauce to a boil
for 1 minute; stirring constantly. Reduce heat to low; cover and
simmer for 10 minutes. Drain crab meat and rinse. Stir crab meat
into onion mixture and heat through, about 3 minutes. Toss pasta
and crab mixture together to mix well. Sprinkle with parsley and
serve. Makes 6 servings.

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