I first tasted this recipe a few years ago on Frost Island; a tiny, sparsely-inhibited and little-known island in the San Juan's. C got a crabbing license on Monday, 8 years after living by the coast. Now our fridge is taken over by crabs. Other good crab recipes, anyone?
Ingredients:
Serves 2 as a main dish or 4 if serving with a soup or salad
2 cups of fresh crab meat, shelled and picked well
1/2 small onion, minced
2-3 cloves or garlic, minced
1 Tablespoon Olive oil
1 Tablespoon butter
1 can of crushed tomatoes
1/2 cup of good vodka
1/2 cup of chicken broth
1/2 cup of heavy cream
Salt and Pepper
Fresh basil
1/2 pound of Fettuccine or Penn
1. In a skillet, melt butter and heat olive oil with medium heat, add onion and garlic, saute until translucent.
2. Add vodka and continue heating with medium heat until it reduces to half.
3. Add crushed tomatoes, chicken broth, bring to a boil and simmer.
4. Cook pasta according to the instruction, minus a couple of minutes because it will continue cooking in the sauce later.
5. Add cream to the simmering vodka tomato sauce and let it thicken to your liking, if it is too watery, add a table spoon of tomato paste. Add salt and pepper to taste.
6. Put drained pasta into the sauce, add crab meat, gently turn and evenly coat with a tong. Once the pasta and crabs are heated through remove the skillet from stove.
7. Serve with fresh chopped basil on top.
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