Crab Slathered with Ginger Garlic Sauce - Revision history

Malcolm at 16:11, 23 November 2018

2018-11-23T16:11:44Z

Malcolm at 12:15, 22 November 2018

2018-11-22T12:15:49Z

Malcolm at 12:15, 22 November 2018

2018-11-22T12:15:25Z

Malcolm: Created page with "Crab Slathered with Ginger Garlic Sauce Category:Dishes Category:Recipes Category:Method Category:Crab Category:Pasta"

2018-11-22T12:00:11Z

Created page with "Crab Slathered with Ginger Garlic Sauce Category:Dishes Category:Recipes Category:Method Category:Crab Category:Pasta"

New page

Crab Slathered with Ginger Garlic Sauce

[[Category:Dishes]]
[[Category:Recipes]]
[[Category:Method]]

[[Category:Crab]]
[[Category:Pasta]]

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 * 1T minced ginger
 * 1tsp minced garlic
-* 4 scallions, greens only, sliced thinly on the bias
+* 2 scallions, white part minced, green parts sliced thinly on the bias
 * 1/2C unoaked dry white wine
 * 1 stick cold unsalted butter, cut into 8 pieces
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 Method:
 # Preheat oven to 350 degrees and start a large pot of salted water boiling for pasta. Prep crab by removing the apron, the face and the carapace (back shell). Remove gills, rinse tomalley out of body and break each crab in half. If you cooked the crabs yourself (see below), then feel free to keep the crab butter &amp; tomalley – you can add it to the sauce right at the end.
-# In a small saucepan, add the oil, shallots, garlic, and ginger. Turn on the heat to medium. Cook until garlic just begins to stick to bottom of pan, but don’t let it brown. Add 2T scallions and the white wine. Simmer 2-3 minutes until wine has reduced slightly. Reduce the heat to low. Add the butter a cube at a time, stirring/swirling constantly until the butter has melted and sauce is creamy. Remove sauce from the heat.
+# In a small saucepan, add the oil, shallots, garlic, and ginger. Turn on the heat to medium. Cook until garlic just begins to stick to bottom of pan, but don’t let it brown. Add minced white part of scallions and the white wine. Simmer 2-3 minutes until wine has reduced slightly. Reduce the heat to low. Add the butter a cube at a time, stirring/swirling constantly until the butter has melted and sauce is creamy. Remove sauce from the heat.
 # Put crabs in a roasting pan. Pour 1/2 of the butter sauce over crabs. Roast in oven for 20 minutes.
 # While crabs are roasting, add spaghetti to boiling water to cook.
 # After 20 mins, remove the crab from oven and place on a warm plate. Pour 1/2 the pan juices into the reserved butter sauce. Stir sauce to combine and rewarm over very low heat.
-# Once the pasta is al dente, drain the spaghetti and add it to the roasting pan along with the remaining scallions and toss to combine with the remaining pan juices. Divide the pasta among warmed bowls. Top each serving of pasta with 1/2 a crab.
+# Once the pasta is al dente, drain the spaghetti and add it to the roasting pan along with the green scallion tops and toss to combine with the remaining pan juices. Divide the pasta among warmed bowls. Top each serving of pasta with 1/2 a crab.
 # Serve with the remaining butter sauce for dipping and a simple green salad.
 # Nice with Prosecco or a dry Reisling.

← Older revision		Revision as of 12:15, 22 November 2018
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−	~~=Crab Slathered with Ginger Garlic Sauce=~~
	''Feeds 3 generously''		''Feeds 3 generously''

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-Crab Slathered with Ginger Garlic Sauce
+=Crab Slathered with Ginger Garlic Sauce=
 [[Category:Dishes]]
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 [[Category:Crab]]
 [[Category:Pasta]]