Tag Archives: dungeness crab

Dungeness Crab Dinner

Our second day in Newport we had some pretty serious plans:

1. Sleep in

2. Get dressed

3. Go buy crab & food to go with crab

4. Drink lots of wine

5. Eat lots of crab

Let’s just say we got through the list and over did # 4 & 5 like champs.

Did you know that it is good practice to eat freshly made salsa and chips while you crack your crab? Well it worked for us…unlike that stupid red plastic cracking device! Oh, it’s also advisable to sip a fabulous white wine while you excavate crab meat. My recommendation: The Four Graces Dundee Hills 2008 Pinot Gris.

The result was a pure delight! A creamy, yet light sauce with delectable crab pieces that melt in your mouth, citrus-y sparks of lemon and the lovely taste of fresh baby dill. Here’s the recipe:

1/2 cup clam juice or chicken stock

1/2 cup white wine

3-4 fresh cloves garlic, minced

1 cup half-and-half

2 teaspoons  butter, softened

1 tablespoon all-purpose flour

1 pound fresh Dungeness crab meat

2 tablespoon chopped baby dill

1/2 teaspoon salt

1 tablespoon lemon juice

8 oz. linguine

2 tablespoons freshly grated Parmesan cheese

1. In a skillet sauté garlic with a touch of olive oil, the add in the broth and white wine. Boil until reduced to 1/3 cup. Remove from the heat and slowly whisk in the half-and-half, stirring constantly until blended. Return to the heat and simmer until mixture is reduced to 1 1/3 cups.

2. Meanwhile, combine 2 teaspoons butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and has no lumps. Add crab, salt and lemon juice. Reduce the heat and cook until the crab is heated through.

3. Cook linguine according to package directions. Toss with a little extra butter or olive oil and Parmesan cheese. Pour the crab sauce over the pasta and toss until evenly coated. Sprinkle with fresh dill and serve.

Enjoy!

xo,

Ivy

1/2 cup chicken broth
1/2 cup white wine
1 cup half-and-half
1/2 cup heavy cream
2 teaspoons butter, softened
1 tablespoon all-purpose flour
1/2 pound crabmeat
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped green onions
1/2 teaspoon of salt
1 tablespoon lemon juice
8 ounces linguine
1 tablespoon butter
2 tablespoons freshly grated Parmesan cheese

  1. In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from the heat and slowly whisk in half-and-half and cream, stirring constantly until blended. Return to the heat and simmer until the mixture is reduced to 1 1/3 cups.
  2. Meanwhile, combine 2 teaspoons softened butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley, chopped green onion, salt, and lemon juice. Reduce the heat and cook until the crab is heated through.
  3. Meanwhile, cook linguini according to the package directions. Toss with 1 tablespoon butter and grated Parmesan cheese. Pour the sauce over the pasta and toss until evenly coated.

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