Meet our writers


Go60 YUM - recipes and the joys of dining
Share your recipes November 2013

Food Ventures

Pasta with Crabmeat

Rate this item
(0 votes)

(Courtesy of Kent Island Crab Cakes.)

Serves 2 as a first course.


Saute 2 shallots in 2 tablespoons good olive oil with 1 clove garlic, finely minced, until soft.

Add ¼ cup dry white wine and reduce slightly. Add 1 softened, flaked Kent Island crab cake and cook for 2 minutes.

Add handful of halved cherry tomatoes and cook covered until softened.

Toss in 1 cup roughly chopped or torn arugula leaves, season with salt and freshly ground pepper to taste.

Remove from heat.

Drain ¼ pound excellent linguine and toss with pasta sauce, setting aside a half cup or so to top the plates.

Top with finely chopped parsley and serve.

Ann's Article:

Entertaining Suggestions for the Holidays


Ann Hattes travels far and wide in search of interesting food adventures.

Meet Ann