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Easy Crab Lo Mein Recipe

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I came up with this one night when I had some leftover spaghetti that I needed to use up," writes Laura Mryyan from Topeka, Kansas. TIP: "When stirring up the sauce, I like to use half soy sauce and half oyster sauce for a richer, more developed flavor," she notes.—Laura Mryyan, Topeka, Kansas

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Easy Crab Lo Mein Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

4 ounces uncooked angel hair pasta or thin spaghetti
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch strips
1 package (9 ounces) frozen broccoli cuts, thawed
1/4 cup sliced fresh mushrooms
2 tablespoons canola oil
1 tablespoon cornstarch
1-1/4 cups chicken broth
1/4 cup water
1/4 cup reduced-sodium soy sauce
12 ounces imitation crabmeat, cut into 1-inch pieces

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry the onion, green pepper, broccoli and mushrooms in oil for 3-4 minutes or until crisp-tender.
In a small bowl, combine the cornstarch, broth, water and soy sauce until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; cook 2-3 minutes longer or until heated through. Drain pasta; toss with crab mixture. Yield: 6 servings.

Nutritional Facts 1 serving equals 207 calories, 5 g fat (trace saturated fat), 8 mg cholesterol, 1,144 mg sodium, 28 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Crab Lo Mein in 1-2-3 Meal Planner , p194

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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