Crab sauce

Yield: 4 Servings

Measure Ingredient
12 ounces Peeled deveined shrimp, finely chopped, or lump crabmeat, picked over
2 tablespoons Unsalted butter
1 tablespoon Tomato paste
1 tablespoon Dry white wine
\N \N Salt, cayenne pepper
2 \N Kirby cucumbers, seeded, cut into 1/4-inch dice
2 tablespoons Finely snipped chives
8 ounces Cooked squid ink pasta
1 cup White Sauce, recipe follows
3 tablespoons Butter
¼ cup Flour
4 cups Milk
\N \N Salt and pepper


Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.

Yield: 4 servings

WHITE SAUCE: Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for minutes or until thick and smooth.

Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed.

Yield: 4 cups

PASTA MONDAY TO FRIDAY SHOW #PS6545, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

McBusted by Gail Shermeyer <4paws@...> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6545 Posted to MC-Recipe Digest V1 #550 by 4paws@... (Shermeyer-Gail) on Apr 04, 1997

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