Crab Sauce

Photo: flickr user Just Jefa

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Yield:

8.0 servings

Added:

February 11, 2010

Creator:

Anonymous

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Ingredients

12 ounces Peeled deveined shrimp, finely chopped, or lump crabmeat

2 tablespoons Unsalted butter

1 tablespoon Tomato paste

1 tablespoon Dry white wine

Salt, cayenne pepper

2 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

4 cups Milk

Salt and pepper

Preparation

1

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.

2

Yield: 4 servings

3

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

4

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.

5

Yield: 4 cups

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