Crab Meat Cream Sauce (CQ #4 - Wales)
Recipe: #26514
July 13, 2017
Categories: Sauce, Savory Sauces, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, more
"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!"
Ingredients
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 by Step Method
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
- No special items are required.