NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- butter1 tbsp
- onion, finely diced1/2 cup
- celery, finely diced1/4 cup
- crab meat, fresh or canned; see notes9 oz
- dijon mustard2 tbsp
- cream, heavy2 tbsp
- egg, beaten1
- lemon juice2 tbsp
- parsley, chopped2 tbsp
- breadcrumbs1/4 cup
- salt, if using fresh crabmeat1/4 tsp
- black pepper1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Sauté the onion and garlic in the butter over low heat until soft, about 15 minutes.
Combine crab meat, mustard, cream, egg, lemon juice, parsley, bread crumbs and seasonings in a bowl.
Add the onion and celery and mix until well blended but not homogeneous.
Cover and refrigerate until the pasta dough is ready.
