This recipe was adapted from the Creamy
Tomato Crab Pasta recipe at jeanetteshealthyliving.com. The key technique
that I learned from the recipe was mixing an egg with the Greek yogurt (yes, this
recipe uses yogurt) to prevent breaking when cooked. It actually works! The
yogurt provides the creaminess for this dish. The other neat aspect of the
recipe was the use of a garlic breadcrumb topping, which really helps to make
this dish tasty. I used cooked Dungeness crab to make this dish rather than
canned crab meat, but you can use whatever’s available. As is usual for my
pasta recipes, I use a wok to stir fry the pasta before adding the sauce.
Making a pasta dish is no different to me than making chow mein – the techniques
are the same, I’m just using a different sauce to make the noodles.
Enjoy!