July 13, 2017
Sauce, Savory Sauces, Shellfish,
Dairy, Alcohol, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch more
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"Exploring the Welsh cuisine for CQ #4 has been a happy adventure, mainly due to the wealth & popularity of seafood which they manage to make a part of most fine-dining experiences, but also joins home-cooking type meals in Wales. My main goal has been to discover & use crab meat the way the Welsh do. In this recipe, they create a crab meat cream sauce that is mainly used w/pasta (See Serving Suggestion). Yield is roughly 3 cups, so # of servings is 6-8 based on using 1/3 to 1/2 cup per serving. (10 min was allowed to assemble the ingredients) ENJOY!"
Using a 12-in saute pan over med heat, add butter plus shallots & saute until translucent. Add crab meat & saute for about 2-3 min.
Remove the saute pan from the burner & add Cognac. Then place pan back on the heat to cook off the alcohol. (Use Caution - Cognac can create a lrg flame.)
Once the flaming stops, add the tomato sauce & cream w/salt & pepper as desired. Cook until it reduces half way & becomes creamy.
SERVING SUGGESTION: This sauce is often served w/pasta as a starter course or main-dish. In either case, add cooked pasta to the sauce, stir to coat & allow to rest for 1-2 min before serving garnished w/chives.
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