Asparagus, Mushroom and Crab

Posted on Nov 1 2014 - 10:23am by Marianne

Sparaci ,funci e granci, assai vidi, e nenti mangi.
Asparagus, mushroom and crab, they may look a lot, but after cooking there is not much to eat.
A phrase that my dear dad taught me from a young age. I decided to make a recipe with all these ingredients and it was made from the heart.

Asparagus, Mushroom and Crab
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 4 Crabs (1 per person or more if you like) cleaned.
  2. 10 asparagus spears chopped
  3. 6 small mushrooms sliced
  4. 1 garlic clove crushed
  5. 1/2 cup white wine (avoid if on whole30)
  6. 1 cup of homemade chicken broth
  7. hand full of fresh parsley chopped
  8. sea salt
  9. cracked pepper
  10. ghee
  11. water for boiling
  1. For the crab, boil a pot with salted water and once boiling add the crabs, boil for 5mins. Remove and carefully using a nut cracker open the shells and remove crab meat. Set aside.
  2. Heat the ghee in a fry pan and cook garlic for a couple of minutes then add mushrooms, asparagus, parsley, sea salt and pepper. Cover for a few minutes then stir.
  3. Add the both and white wine (if using) and simmer on medium heat until it reduces, about 15 minutes. If there is still a lot of liquid reduce more.
  4. Turn heat off and add the crab and toss.
  5. Serve as a side.
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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