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September 28, 2013 / Chris Blum

Truffled Crab Pasta

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This is the perfect dish for when you want something fancy on a weeknight. I usually have creme fraiche and pasteurized crab meat on hand for just such an occasion. I topped this luscious dish with some toasted breadcrumbs to add some crunch and a little truffle salt for added decadence.

Ingredients:
1/2 lb pasta
8 oz creme fraiche
16 oz spinach
8 oz crab meat
1/2 c toasted breadcrumbs
Truffle salt

Cook pasta according to package.

Heat creme fraiche over medium low heat for about 5 minutes in a 12 inch skillet. Add spinach and cook until wilted, stir in pasta and crab, cook for 2 minutes to heat through.

Serves and top with breadcrumbs and truffle salt.

Serves 4.

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