Prep 5 mins
Cook 20 mins
Found this wonderful recipe on a long distance runners blog. Wonderfully creamy and easy to make. Adjust the flour and milk depending on how creamy or thick you want your sauce. Ingredients as is will give you a very thick sauce.
- 1 lb pasta
- 2 tablespoons butter, separated
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- salt & pepper
- 1⁄4 cup flour
- 1 cup milk
- 1 lb crabmeat
- Cook pasta and set aside.
- Melt butter in small skillet. Add garlic and onion and cook until tender. Add wine and cook until liquid reduces to half. Add salt and pepper.
- In large skillet, heat 1 tbs butter and flour. Cook until smooth. Add milk slowly, stirring to smooth out. Add onion mixture, stir, Add crab meat, stir. Add pasta and stir.
- Serve with grated romano cheese.
The measurements on this recipe are EXTRAORDINARILY off!!!! My first 3 tries with this recipe were all lumpy disgusting disasters. 1 tablespoon of butter to 4 tablespoons (4 Tbs = 1/4 cup) of flour didn't seem to work no matter how slowly I incorporated the flour. In the end, I went with what I know - building a cream sauce requires a roux. A roux is made with equal parts flour and butter (fat). I melted 2 tbs butter and combined it with 2 tbs flour. Once the flour had been cooked for couple of minutes, I SLOWLY added my warmed milk (after measuring the first cup, I just kind of winged the rest of the measurements by adding more until it was a consistency that made me happy). I also added garlic powder for added seasoning oomph with the S & P before incorporating the crab and some shrimp. I give it 2 stars because the creation I came up with inspired by this recipe was wonderful.