Crab Sauce

Recipe Ingredients

12 oz	340g	Peeled deveined shrimp - finely chopped or lump crabmeat picked over
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Tomato paste
1 tablespoon	15ml	Dry white wine
		Salt - cayenne pepper
2		Kirby cucumbers - seeded cut into 1/4-inch dice
2 tablespoons	30ml	Finely snipped chives
8 oz	227g	Cooked squid ink pasta
1 cup	237ml	White sauce - recipe follows

Recipe Instructions

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 3 tablespoons butter 1/4 cup flour 4 cups milk Salt and pepper

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.

PASTA MONDAY TO FRIDAY SHOW #PS6545

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6545

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