Recipe courtesy of Michele Urvater

Crab Sauce

  • Level: Easy
  • Yield: 4 servings
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Ingredients

8 ounces cooked squid ink pasta 1 tablespoon dry white wine

2 tablespoons unsalted butter 1 cup White Sauce, recipe follows

12 ounces peeled deviant shrimp, Salt, cayenne pepper

finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded,

finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded, picked over cut into 1/4-inch dice

1 tablespoon tomato paste 2 tablespoons finely snipped chives

Directions

  1. Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.
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