Created by TwisSis on July 13, 2017
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.