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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"You cannot teach a crab to walk straight."
-Aristophanes, Greek playwright

The refrigerator light goes on...

The technique of cooking the onions slowly until they are a opaque, milky white color helps to change the composition of the carbohydrate in the onion and makes it a great thickening agent for sauces. At the same time a lot of the volatile ingredients in the onions that can provoke reflux are neutralized and many who have GERD can tolerate the sauce even with the subtle onion flavor.

Crab

Crabs are crustaceans in the same family as shrimp and lobster. They have five pairs of legs - the two front ones are the pincers or claws (where the best crab meat is).

When buying fresh crabs, only buy living whole crabs. If they are dead, don't buy them. If you buy frozen crabs, don't buy them if they have been thawed. Lump crab is whole pieces of crab claws and the white body meat. Flaked crab is the smaller bits of both dark and light meat from both the claws and the body of the crab. The former is tastier and makes the best crab cakes. Crab 


 

Blue Cheese Crab and Fusilli Pasta - Coumadin-Safe Version



Servings = 2 | Serving size =2 ounces pasta and sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

Not on Coumadin? Here's the standard Blue Cheese Crab and Fusilli Pasta.

1 Tbsp olive oil
1 large white onion
1/4 cup white wine
1/2 cup water
1/2 cup low sodium chicken or vegetable broth
1/2 tsp lemon zest
1 ounce blue cheese
4 quarts water
8 ounces carrots
4 ounces whole wheat fusilli pasta
8 ounces lump crabmeat

Place the olive oil in a medium sized stainless steel sauce pan over medium heat. Add the onion. Cook, stirring frequently, for about 10 minutes. Do not let the onions brown.

As the onions begin to turn a shiny milky white color, add the white wine, water, chicken stock, salt and lemon zest.

Cook for about 15 minutes, until the onions are softened. Use a blender or stick blender and puree until smooth. Return the sauce to the pan and add the blue cheese. Reduce the heat to very low and stir until the cheese melts and the sauce is smooth.

Place the water in a large sauce pan over high heat and bring to a boil. Add the matchstick carrots and cook for about 3 minutes until slightly tender. Remove with a slotted spoon to a paper towel.

While the water is still boiling, add the pasta. Cook, stirring occasionally, for about 10 - 12 minutes until the pasta is tender.

While the pasta is cooking add the crabmeat to the sauce and reheat gently.

When the pasta is done, drain thoroughly and add to the sauce. Toss together with the carrots and serve.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

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Amount Per Serving

Calories 527 Calories from Fat 119
  % Daily Value
Total Fat 14g 21%
    Saturated Fat 4g 21%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 98mg 33%
Sodium 630mg 26%
Total Carbohydrates 65g 22%
    Dietary Fiber 10g 39%
    Sugars 11g  
Protein 35g  
Vitamin A 382% Vitamin C 35%
Calcium 27% Iron 21%
Vitamin K 20 mcg Potassium 1130 mg
Magnesium 150 mg