All Recipes Best Recipe Appetizers and Snacks Spicy

Ingredients

¼ cup butter 8 ounces fresh mushrooms, quartered 1 teaspoon Cajun seasoning 1 teaspoon minced garlic 24 shucked oysters, quartered ½ cup whole corn kernels, blanched ⅔ cup French-style green beans, chopped 2 tablespoons chopped pimento peppers ½ cup seafood stock 10 ounces fresh linguine pasta 2 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons chopped fresh parsley 3 tablespoons thinly sliced green onion 4 ounces crabmeat

Nutrition Info

496.6 calories carbohydrate: 51.1 g cholesterol: 145.9 mg fat: 20.7 g fiber: 5.6 g protein: 27 g saturatedFat: 11.4 g servingSize: - sodium: 577 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.
Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and linguine, and bring to a slight simmer.
Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.

4 servings

This is a popular Cajun appetizer dish.