Title: Pasta with Crab and Avocado Sauce
 Categories: Pasta, Seafood
      Yield: 4 servings
      1 sm Onion
      1    Piece of fresh ginger, 1 cm
    1/2 tb Olive oil
    150 ml Fish stock
     60 ml Dry Sherry
           Salt to taste
           Cayenne to taste
      1 lg Avocado
    1/2    Lemon, juice only
    300 g  Crabmeat
           Cooked pasta for four
  If you don't want the trouble of dismantling crabs to obtain the crab
  meat, use frozen meat. Canned crab meat is very poor by comparison.
  And if you haven't time to make fish stock, chicken stock can be
  substituted at a pinch, though the result won't be quite as good.
  Boil a large pot of water and cook enough pasta of your choice for 4.
  Meanwhile, chop a small onion, grate a centimetre or so of fresh
  ginger and simmer them gently in 1/2 tablespoon olive oil until soft.
  Add 150 mL fish stock and 60mL good quality dry sherry plus salt and
  cayenne pepper to taste. Mash or process together the flesh of 1
  large avocado and the juice of half a lemon. Add the avocado to the
  fish stock together with 300 g of crab meat, and stir well, leaving
  the sauce on the heat just long enough to heat through. Taste and
  adjust the seasoning. and add more lemon juice if necessary. Serve
  over the hot pasta.
  From an article by Meryl Constance in The Sydney Morning Herald,
  7/13/93. Courtesy Mark Herron.

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