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  Recipe Home » SeaFoods » Creamy Crab & Red Pepper Sauce
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  Creamy Crab & Red Pepper Sauce
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 442
1 lb Favorite pasta shape uncooked
1 cup Dry white wine
1 Shallot, OR...
1 small -Yellow onion, finely diced
2 small Cloves garlic, minced
4 tbsp Butter or margarine
4 tbsp All-purpose flour
3 cup Skim milk
4 oz Jar pimientos, well-drained
8 oz Crabmeat picked over for shells
1/2 tsp Salt
Prepare pasta according to package directions; drain.

Pour the wine into a large, non-reactive saucepan. Add shallot and
garlic and place the saucepan over high heat. Boil until almost all
wine has evaporated. There should be a small amount of moisture in
the bottom of the pan. Stir in butter or margarine and cook over
medium-low heat until it melts. Stir in the flour and blend
completely. With a whisk, very gradually stir in the milk. Bring the
sauce to a simmer and cook slowly for five minutes.

In the meantime, puree the pimientos in a food processor or blender.
Stir the pimiento puree and the crabmeat into the sauce and season
with salt. Bring the sauce back to a simmer and cook slowly for 2 or
3 more minutes.

Toss sauce with cooked pasta and serve immediately.

Each serving provides: 735 Calories; 31 g Protein; 119 g
Carbohydrates; 11 g Fat; 35.8 mg Cholesterol; 721 mg Sodium. Calories
from Fat: 14%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
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