A Quotation 7829

Bob Terwilliger

I often make a stuffed pasta with a ground seafood filling. Most often i will do stuffed shells rather than go to the trouble of making & buttembling my own ravioli but i like a thin subtle sauce with them rather than a thick highly flavoured sauce.

Browned butter with a bit of garlic and herbs, a white wine, butter and garlic reduction sauce, a "Gloucester" sauce is just a bit of mayonnaise thinned with sour cream and lemon and a touch of fennel, a nice herbal vinaigrette, if using fresh crab the shells and any discard as well as any juices one can make a basic crab stock and use it with some milk or cream to make a simple white sauce with, adding mushrooms, shallots, garlic etc. as desired.

Something i have not yet tried is a sauce vert or green sauce made by taking various green leafy herbs and vegetables and blanching, and squeezing in cheese cloth, very firmly till one obtains about 1-2 cup of thick herb juice of spinach leaves, watercress, parsley, tarragon, chervil etc., then add this juice to a very thick mayonnaise.

But with a dill crab pasta i think garlic butter & lemon juice would be perfect. Even a beurre de moutarde or a mushroom sauce might be nice.

If one really wanted a tomato sauce to serve with the crab pasta one might consider any of the white wine tomatoe sauces such as sauce bretonne or chbutteur. --- JL