Recipe - Crab Sauce

12 ounce Peeled deveined shrimp,
finely chopped, or lump
crabmeat, picked over
2 tablespoon Unsalted butter
1 tablespoon Tomato paste
1 tablespoon Dry white wine
Salt, cayenne pepper
2 Kirby cucumbers, seeded, cut
into 1/4inch dice
2 tablespoon Finely snipped chives
8 ounce Cooked squid ink pasta
1 cup White Sauce, recipe follows

WHITE SAUCE
3 tablespoon Butter
One fourth cup Flour
4 cup Milk
Salt and pepper

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.

Yield: 4 servings

WHITE SAUCE: Melt butter. Whisk in flour and cook a minute. Slowly add
milk, whisking vigorously. Simmer for minutes or until thick and smooth.
Season to taste with salt and pepper. Cool to room temperature, with
buttered paper over top to prevent a skin from forming. Transfer to
containers and freeze until needed.

Yield: 4 cups

PASTA MONDAY TO FRIDAY SHOW #PS6545, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

McBusted by Gail Shermeyer 4paws@netrax.net on Mar 31, 1997

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6545 Posted to MCRecipe Digest
V1 #550 by 4paws@netrax.net (ShermeyerGail) on Apr 04, 1997