Pasta is always a good dish to prepare when entertaining. A central large bowl with the special pasta spoon can be used as a main course, or as an entree. You can substitute the crab with prawns or even a white meat fish. (Do not overcook prawns as it makes them rubbery.)
| Ingredients | Serves 4-6 |
| Uncooked pasta | 200 gm |
| Cooked crabmeat | 500 gm |
| Onion, chopped | 1 small |
| Flour | ¼ cup |
| Pepper | ¼ tspn |
| Worcestershire sauce | 1 tbspn |
| Fresh parsley chopped | 4 tbspns |
| Sliced mushrooms | 100 gm |
| Parmesan cheese | 4 tbspns |
| Butter | 2 tbspns |
| Minced garlic | 1 clove |
| Salt | ¼ tspn |
| Milk | 2 cups |
| Swiss cheese shredded | 60 gm |
Cooking Method
Wash pasta, drain and then cook to al dente. Drain again, rinse in hot water and keep warm. Melt butter in large skillet over medium heat, add onion and garlic; cook until tender. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk and Worcestershire sauce. Cook until mixture boils and thickens, stirring constantly. Add parsley, Swiss cheese and mushrooms; cook and stir until cheese melts. Stir in crabmeat; cook until thoroughly heated. Spoon over cooked pasta. Sprinkle with Parmesan cheese.
