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  • Crab Sauce

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    Crab Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 ounce Peeled deveined shrimp, finely minced, or possibly lump crabmeat, picked over
    • 2 Tbsp. Unsalted butter
    • 1 Tbsp. Tomato paste
    • 1 Tbsp. Dry white wine Salt, cayenne pepper
    • 2 x Kirby cucumbers, seeded, cut into 1/4-inch dice
    • 2 Tbsp. Finely snipped chives
    • 8 ounce Cooked squid ink pasta
    • 1 c. White Sauce, recipe follows
    • 3 Tbsp. Butter
    • 1/4 c. Flour
    • 4 c. Lowfat milk Salt and pepper

    Directions

    1. Saute/fry shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add in white sauce, bring to a boil and season to taste with salt and pepper. Mix in cucumbers and chives and serve over ink pasta.
    2. Yield: 4 servings
    3. WHITE SAUCE: Heat butter. Whisk in flour and cook a minute. Slowly add in lowfat milk, whisking vigorously. Simmer for min or possibly till thick and smooth.
    4. Season to taste with salt and pepper. Cold to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze till needed.
    5. Yield: 4 c.

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