Lemon and Crab Capellini with Feta

"I created this dish about 20 years ago after being served a fettuccine and shrimp dish in an upscale restaurant," says Cooking Club member DeWayne Squires. His experimentation led to this lighter, raved-over version. Serve with steamed green vegetables and bruschetta.

6 oz. capellini pasta
3 tablespoons extra-virgin olive oil
5 plum tomatoes, coarsely chopped
1/2 cup sliced pitted Kalamata or ripe olives
1 1/2 teaspoons dried Italian seasoning
8 oz. flaked imitation crabmeat
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4-oz.) pkg. crumbled feta cheese with sun-dried tomatoes and basil
2 tablespoons chopped fresh basil or Italian parsley

1. Cook pasta according to package directions; drain.

2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook tomatoes, olives and Italian seasoning 5 minutes or until tomatoes are soft. Stir in crab, lemon juice, salt and pepper; simmer 1 minute or until heated through.

3. Serve over pasta; sprinkle with cheese and basil.

4 (generous 1 1/2-cup) servings

PER SERVING: 445 calories, 19.5 g total fat (6 g saturated fat), 20.5 g protein, 47.5 g carbohydrate, 40 mg cholesterol, 1290 mg sodium, 4 g fiber

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