Dungeness Crab Pasta Sauce Recipe
Holy crab! We might've found our new favourite pasta or seafood sauce recipe (and it only requires 1 or 2 ingredients)! This delectable recipe is a harmonious fusion of sweet Dungeness Crab and a rich cream sauce, sure to satisfy your cravings. Make this sauce and simply pour it over your favourite seafood, pasta, or rice.
- Dungeness Crab portions
Reserve the juice and crab butter (the liquid and the yellow solidified product found in the head of the crab shell) after it has been cooked.
Pour and add all crab scraps into a sauce pot – in other words, everything except the shells and crab meat.
Bring this mixture to a boil and cook until it has reduced by about half and looks like it's splitting (it should be splitting!).
Place this in a blender and purée until it is emulsified and smooth.
Strain it through a fine mesh strainer, and it's ready to use.
Chef Clark recommends: 'I like to whisk in some fresh, unsalted butter for added richness!' Pour it over your pasta and crab meat – or any other cooked seafood.
BONUS: Enjoy the episode of Your Nation's Table featuring Dungeness Crab harvesting in Prince George and see Chef Robert Clark in action preparing this recipe!