Crab Sauce
By: Anonymous
Published: Thursday, February 11, 2010 - 9:05pm

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

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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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