Crab Sauce

Photo: flickr user Just Jefa

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

cup Flour

4 cups Milk

Salt and pepper

Preparation

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