To Italians, scampi is a small lobster called a prawn. However, in America, scampi has become a term for the sauce that goes with seafood. Jumbo lump crab in a garlic-wine sauce is a new take on this traditional Italian dish. Serve the crab sauce over spaghetti and enjoy this quick Italian seafood dinner.
- Look for jumbo lump canned or frozen crab. Backfin crab can be substituted.
- This recipe will also work with imitation crab meat.
- You can find minced garlic in jars in the produce or condiment sections of the supermarket.
Yield 2 servings. Recipe by Linda Gassenheimer
2 teaspoons olive oil
2 teaspoons minced garlic
3/4 cup dry vermouth
2 teaspoons Worcestershire sauce
1 cup drained low-salt canned diced tomatoes
Several drops hot pepper sauce
3/4 pound canned or frozen jumbo lump crab meat (about 21/2 cups)
1/2 cup fresh parsley, chopped (optional)
Salt and freshly ground black pepper
Heat olive oil in a nonstick skillet over medium-high heat and add garlic, vermouth, Worcestershire sauce, tomatoes and hot pepper sauce. Cook 2 minutes to blend flavors. Add crab and toss for 2 minutes to warm crab, stirring occasionally. Sprinkle with parsley (optional) and salt and pepper to taste. Serve over spaghetti.