Stone Crab Pasta - WPLG Local 10

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Stone Crab Pasta

3 pounds medium stone crabs, meat removed, shells reserved

For the sauce

1 shallot, sliced thin

2 garlic cloves, sliced thin

½ cups white wine

1½ cups chicken stock

1 cup heavy cream

1 teaspoon salt

For the pasta

12 ounces pasta, cooked according to package instructions

2 tablespoons butter

2 tablespoons shallots, minced

2 tablespoons garlic, minced

1 tablespoon tarragon, finely chopped

1 tablespoon chives, finely chopped

1 tablespoon dill, finely chopped

parmesan cheese-if desired (amount is up to you)

freshly ground black pepper

Place the reserved shells, white wine, sliced shallot and garlic in a small sauce pot. Reduce the wine by ¾ of the way down. Add the stock and heavy cream and reduce down halfway. Strain the mixture, discarding the shells and season with the salt.

In a large skillet, heat the butter, shallot and garlic, cook for 2-3 minutes until the shallot are garlic are softened but not browned. Add the strained cream sauce. Bring to a boil and add the cooked pasta. Toss in the herbs and crabmeat. Add the parmesan cheese and season with black pepper as desired.

The Link Lonk


December 18, 2020 at 07:56PM
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Stone Crab Pasta - WPLG Local 10

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