Tom Yum Crab Pasta

Servings

Makes 6

Prep Time

30 Minutes

1 lb Cavatappi
2 Tbsp Gordon Choice® Canola Oil
6 cloves Markon® Ready-Set-Serve® Garlic Cloves, minced
3 Tbsp Fresh Galangal Root or Fresh Ginger Root, minced
3 Tbsp Thai Red Chili Paste (Nam Prik Pao)
6 ct Bird's Eye Chile, thinly sliced
1 C Gordon Choice Jumbo Onion, julienne
1 stalk Lemongrass, thinly sliced then minced
2 C Shiitake Mushrooms, julienne
3 C Chicken Broth
1/2 C Fish Sauce
1/2 C Limes, juiced
2 C Markon Roma Tomato, medium diced
1/4 C Markon Fresh Cilantro, chopped
As needed Kosher salt
As needed Trade East® Ground Black Pepper
8 oz Lump Crab Meat
1 C Evaporated Milk
As needed Pecorino Romano Cheese, grated
As needed Markon Ready-Set-Serve Green Onion, cut on the bias

Recipe Preparation

Cook the cavatappi per package instructions. Remove from the pan and blanche under cold water to stop the cooking process.
Heat a large saute pan over medium heat. Add canola oil and heat until hot. Add garlic, galangal or ginger, chili paste and bird’s eye chili. Cook for 1 minute to release flavours.
Add onion and lemongrass. Saute for 5 minutes.
Add mushrooms and saute an additional 2 minutes.
Deglaze the pan with chicken stock. Add fish sauce, lime juice and tomatoes. Bring to a boil, lower heat and simmer for 30 minutes.
Add cilantro and salt and pepper to taste. Add crab and evaporated milk. Heat through.

To Serve

Add 1 ⅓ cup pasta and 10 oz sauce to a saute pan. Lightly stir together and heat.
Serve in a pasta bowl and garnish with Pecorino Romano cheese and green onions.

Kurt Kwiatkowski, CEC, CCA, AAC, Corporate Executive Chef

Chef Kurt has spent years in professional kitchens, including the award-winning Culinary Services Residential Dining at Michigan State University. He is an accomplished chef who has won dozens of awards, was voted Chef of the Year for the Detroit Chef De Cuisine, and was inducted into the American Academy of Chefs.