Recipe courtesy of David McInerney
Show: Chef Du Jour
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2 hr
15 min
1 hr 45 min
2 servings


Crab Preparation:
Tomato Coulis with Fresh Shrimp:


Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve.

Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper.

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