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!)
