© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: 4 cups
1 cup dry white wine
8 ounce jumbo lump or backfin crabmeat, well picked over
½ cup shallot, finely diced
2 garlic cloves, minced
4 Tbls butter
½ teaspoon salt
4 Tbls all purpose flour
1 ½ pound cooked pasta, any type
3 cups milk
4 ounce pimentos, drained
Pour the wine into a large stainless steel or glass saucepan. Add the shallots and garlic. Bring to a boil over high heat. Boil until the wine has almost all evaporated (there should still be a small amount of moisture in the pan). Stir in the butter. Cook over medium low heat until it is melted.
Thoroughly blend in the flour. Use a whisk to gradually stir in the milk. Bring to a simmer. Cook slowly for 5 minutes.
Purée the pimentos in a food processor or blender. Stir the pimento purée and the crabmeat into the sauce. Season with salt. Return to a simmer. Cook slowly for 2 to 3 minutes longer.
Prepare the pasta according to package directions. Drain. Toss with the sauce. Serve.