Pemaquid Crabmeat Pasta Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe was created to take advantage of fresh-off-the-boat sweet Maine crabmeat. Fresh tomatoes work best, but you can use canned diced tomatoes with good results. You can halve the recipe to make 4 first course plates. Ingredients:
3 tbsp extra virgin olive oil |
1/4 cup chopped shallots |
2 tsp dried red pepper flakes |
2 tbsp basil leaves, minced |
2 cups tomatoes, peeled, seeded, and chopped |
2 cups fresh crab meat, catilage removed |
2/3 cup fat-fee half and half |
2 tbsp fresh parsley, chopped |
Directions:
1. In a medium saute pan, heat the oil. Add the shallots and red pepper and saute for about 2 minutes, just until the shallots begin to soften. Add the tomatoes, stirring constantly for 2 minutes.
2. Add the crabmeat and fresh basil. Lift and turn gently with a spatula as it cooks for a minute or two.
3. Stir in the cream and parsley and stirr till heated through. Serve over hot pasta.
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