This is yet another Crab Rangoon Pasta recipe that I had came out with yesterday.. I was in complete Crab, cream cheese and pasta coma yesterday I tell ya. Crispy Priscuitto mixed with a Crabby Cream cheese white sauce tossed with some al dente fettuccine and crispy wonton pieces!! Deeeelishhhh!!
3/4 lb lump crab meat chopped
10 wonton wraps
10 pieces of prosciutto
3 cloves garlic chopped
1 cup fat free cream
2 tablespoons butter or smart balance
2 tablespoons flour
4 ounces room temp low fat cream cheese
Salt and pepper
Chopped flat leaf parsley for garnish.
Veg oil for frying wonton wraps
Boil fettuccine as directed making sure to salt the water before dropping the pasta. Once al dente, drain, put pasta back in pot and set aside.
Preheat oven at 350 and place thinly sliced prosciutto on a baking sheet, cook for 5 mins till crispy, remove, chop and set aside.
Heat a small pan on med high heat. Add oil up to about mid way. Once oil is hot add wonton wraps 2 at a time. Fry for about 1 min each side and once golden brown, remove and draining paper towel ( do this for each one) once wontons are all fried and drained of grease, chop and set aside.
In a med sized pot over med high heat, add butter and chopped garlic, once bubbling whisk in flour and cook out for a min or so. Next whisk in cream. Once sauce had thickened and just coats the back of a wooden spoon add cream cheese and chopped crab, salt and pepper. Combine and add to your pasta pot. Add crispy prosciutto and fried wontons wraps ( leave a little extra to garnish on top) and mix. Remove your pasta with tongs and add to a large platter. Sprinkle chopped parsley, fresh black pepper and the rest of prosciutto and wonton pieces on top and serve.
Cooking time: approx 20 mins
Serves 4 to 6 peeps