Serving
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Crab Sauce for Pasta
Italy
  -   Pasta el Granchio
For 12 oz
Effort:
Sched:
DoAhead:  
pasta  
**
45 min  
Yes
This is a delightfully tasty light sauce for summer pasta dishes, or whenever you want a sauce that's a little different from the standards. It's also quite easy to make.






6
1
6
1/2
2
2
1/4
1
1/3
12
oz
oz
oz
c
T
T
c
T
t
oz
Onion red
Celery
can Crab Meat (1)
Fish Stock (2)
Butter
Olive Oil ExtV
White Wine, dry
Tomato Paste
Salt
Pasta
Prep   -   (15 min)
  1. Chop ONION and CELERY very fine. Mix.
  2. Drain CRAB MEAT reserving liquid. Add the liquid to the Stock. Shred the meat fine if it isn't already that way.
Run   -   (30 min)
  1. Melt Butter in Olive Oil and fry the Onion mix over moderate heat until onion is thoroughly cooked but not at all browned.
  2. Stir in the Crab Meat and fry stirring a couple minutes, then add Wine Wine and stir until mostly evaporated.
  3. Stir in Stock and Tomato Paste and Salt. Let simmer uncovered until reduced to the desired consistency (not too dry).
  4. Serve warm over warm pasta.
NOTES:
  1. Crab Meat:   A 6 oz can of crab meat will yield about 4 oz of drained meat, which is the amount needed for the recipe.
  2. Fish Stock:   I realize most households in North America don't have a jar of fish stock in the fridge. Pork stock is the best substitute, but chicken stock can be used if that isn't available.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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