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.
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.