Wednesday, November 17, 2010

Crabmeat cream sauce

Here is a decadent little cream sauce we love to toss with pasta of any kind. I advise having extra bread on hand, because you will want to sop up every last delectable drop. Seriously, crabmeat, butter, and heavy cream - what's not to love?? A few weeks ago, I was craving it, but we had no crabmeat, so we made it with canned tuna (!). It was still yummy, but believe it or not it's better with crabmeat. Tonight we ate it over spinach gnocchi. Good stuff. We've had it with lobster-gruyere ravioli. Delish, but pretty much a waste of lobster ravioli, since all we wanted was this sauce.

This is fairly quick to prepare. The most time-consuming part is reducing the cream. Make yourself a nice green salad (because this stuff is pretty darn heavy), and don't forget the sopping bread!!

Crabmeat cream sauce
Serves 4

2 ounces unsalted butter
1 Tbsp chopped shallots
4 ounces crab meat, drained
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt to taste
Cooked pasta
Parmesan cheese

Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes.

Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. [They say the Cognac will create a large flame. It hasn't happened for us yet, so we light the sauce with a match, which will definitely create a goodly flame.] Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy.

Add the cooked pasta to the sauce and let cook together for about 1 minute before serving. Garnish with fresh grated Parmesan.

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