Publix Special Week: Creamy Crab Pasta
I haven’t made a white wine cream sauce in a long while. Last night, I just had to have it. One reason was that I kept thinking about the steamed crabs sitting in my frig. I like to go with the Publix grocery specials, so when the crabs were $4 off, I had to do it. HAD TO. My father-in-law, Frank (aka Fransky to those who know and love him), first introduced me to creamy seafood pastas. After I got real into them, I started researching, and beurre blanc recipes popped up. They all seemed too complicated, though. This one is simplified from several things I’ve researched over the years (and the butter is cut back, too).
1/2 cup chardonnay
4 tbsp heavy cream
3 chopped green onions (or 2 fat ones)
1 or 2 sage leaves (or powdered sage)
4 or 5 tbsp butter, cubed
3/4 cup steamed crab or seafood of your choice (add lemon if you wish)
salt and pepper to taste
- reduce your wine, 2 tbsp cream, onions and sage over medium heat to half it’s original volume (6-10 minutes, depending on your stove settings)
- add the other 2 tbsp cream and butter over low heat, whisking until smooth
- add in cooked pasta noodles and crab
- salt and pepper to taste
- plate up and top with shredded parmesan if you have it
If you prefer vidalias or shallots, they would be good, too. And if you want to add more butter, by all means, do it up. This recipe is so versatile and can go so many ways that I hope you enjoy it as much as I do.