Crab Meat Cream Sauce (CQ #4 - Wales)

6-8
Servings
10m
Prep Time
10-12m
Cook Time
20m
Ready In


"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!"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (100.8 g)
  • Calories 293
  • Total Fat - 22 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 66 mg
  • Sodium - 262.2 mg
  • Total Carbohydrate - 19 g
  • Dietary Fiber - 0.8 g
  • Sugars - 11.4 g
  • Protein - 5.2 g
  • Calcium - 26.5 mg
  • Iron - 1 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.)

Step 3

Once the flaming stops, add the tomato sauce & cream w/salt & pepper as desired. Cook until it reduces half way & becomes creamy.

Step 4

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.

Tips & Variations


  • No special items are required.

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