Saucy Asparagus and Crab Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes · Side Dishes

Saucy Asparagus and Crab

From Dorothy McNett's recipes at This is wonderful as a main dish served on individual plates drizzled with plenty of the sauce. Provide slices of French bread. I served it as a great soup by simply cutting the asparagus into small slices and tossing everything together in the saucepan. A few grains of a coarse sea salt may be needed sprinkled over the top, but depends upon the saltiness of the cheese you are using. Enjoy! The recipe makes about 4 main dish servings, or about 8 small cups of delicious soup.

1-2 cups cooked seafood, such as crab or shrimp
12 stalks fresh asparagus

2 tablespoons extra virgin olive oil
3-4 cloves garlic, minced or diced
1 cup carrot juice (or tomato)
2 tablespoons cornstarch
1/4 - 1/2 teaspoon fine sea salt
1/2 teaspoon dried basil
1/4 teaspoon freshly ground peppercorns
1/4 teaspoon ground nutmeg
1/2 pound soft cheese, cut into chunks (such as young cheddar, fresh soft mozzarella, fontina)
dashes of hot pepper sauce, as desired

Prepare the seafood by cooking as necessary and then cutting or tearing into serving sized chunks. Arrange on a platter or individual plates. Arrange the freshly washed asparagus spears on a microwave safe dinner plate or flat soup plate, with the ends of the stalks facing the outside of the plate and the delicate tips nestled in the center. Cover with another plate or bowl, or a lid. Cook in microwave for 3 minutes. Remove and allow to cool a bit and then arrange with the seafood.

In heavy bottomed saucepan, heat the oil and then cook the garlic 1 - 2 minutes to soften but not to brown. Slowly whisk in the juice and then the cornstarch, salt, basil, pepper and nutmeg. Cook and whisk 1-2 minutes, or until is has come to a boil and is thickening and looking a bit transparent. Reduce the heat, add the cheese and cook gently until cheese has melted. Add the hot pepper sauce, if using. Allow to cool several minutes and then drizzle over the arranged seafood and asparagus. Serve, adding a few grains of coarse sea salt if needed.

Recipe created 2009-04-28.

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