SAUTÉED FRESH CRAB

SERVES: 2-3

INGREDIENTS:

1 lb.           Fresh, raw** crabmeat (check for cartilage)

1 tsp.         Oil    

2 TBSP      unsalted butter

1 tsp.         Old Bay Seasoning

1/4 tsp.      Cayenne pepper

                Fettuccine          

DIRECTIONS:

Cook fettuccine (or other pasta) in salted water for about a minute longer than package directions.  Drain completely.  Add a large dollop of sour cream and 2 TBSP of butter.  Cover and set aside.

Heat oil to shimmering over medium high heat and then add 2 TBSP butter.  Blot crabmeat as dry as possible and add to pan.  Reduce heat to medium and stir crabmeat gently.  Add Old Bay and cayenne and continue cooking and stirring until meat is white – about 2-3 minutes

Remove from heat and serve over pasta

Excellent with a fresh tomato-cucumber-cabbage slaw and crusty bread.

** For pasteurized crabmeat, add Old Bay and cayenne and cook until just heated – about a minute.  (Not for canned crabmeat – that makes great crabcakes!)