Serving
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Crab Sauce for Pasta
Italian
For 12 oz
Effort:
Sched:
DoAhead:		 pasta
easy
20 min
Yes
This is a delightfully tasty light sauce for summer pasta dishes or whenever you want a sauce that's a bit "different" from the standards.





6
1
6
1/2
2
2
1/4
1
tt
12 		oz
oz
oz
c
T
T
c
T

oz 		Onion red
Celery
can Crab Meat (1)
Fish Stock
Butter
Olive Oil ExtV
White Wine
Tomato Paste
Salt
Pasta
    Prep
  1. Chop ONION and CELERY very fine, mix.
  2. Drain CRAB MEAT and add the liquid to the FISH STOCK. Shred Crab Meat fine if it isn't already that way.
    3. Run
  3. Melt BUTTER, add OLIVE OIL and fry the Onion mix over moderate heat until onion is thoroughly cooked but not at all browned.
  4. Stir in the Crab Meat and fry a few minutes, still over moderate heat, then add WHITE WINE and stir until mostly evaporated.
  5. Stir in Fish Stock and TOMATO PASTE. Let simmer for about 10 minutes. Uncover and let simmer down to the desired consistency (not too dry).
  6. Serve warm over warm pasta.
NOTES:
  1. A 6 oz can of crab meat will yield about 4 oz of drained meat, which is the amount needed for the recipe.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    yjn_crabsauce1.html 050701 lci59

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