Tomato Angel Hair Pasta With Tomato Concasse, Butter, Fresh Basil, Garlic And Jumbo Lump Crabmeat

Chef Monroe Duncan , Norfolk

• 6 ounces Whole butter, lightly salted or unsalted
• 1 Fresh tomato, finely chopped
• 8 Large fresh basil leaves
• 1 teaspoon Fresh garlic, minced
• 8 ounces Fresh tomato angel hair pasta, uncooked
• 2 teaspoons Fresh parsley
• 8 ounces Fresh jumbo lump crabmeat

This dish must be served as soon as it has been prepared. It doesn't wait! Keep a boiling pot of water with strainer ready as you begin the sauce preparation. Add butter to sauté pan with garlic and basil leaves. Slightly brown the garlic as the basil leaves wilt. Add the tomato concasse (with natural juice) and bring to a boil. At this point, place the tomato angel hair in strainer, then into the boiling water. Add chopped parsley and crabmeat to the tomato concasse mixture. Heat the crabmeat thoroughly in the sauce, but do not shred the lumps of the crabmeat with over mixing. Fresh tomato angel hair pasta will require 90 seconds in the boiling water to cook. Remove and shake excess water from pasta. To assemble: Place pasta in bowl and pour sauce with crabmeat over the pasta. Garnish with fresh sprig of basil and serve at once. Serves 2 to 3.

Based upon 2 servings

Calories: 852, Calories from protein: 12, Calories from carbohydrates: 12, Calories from fat: 74, Calories from saturated fat: 45.

Chesapeake Crab Cakes

• 1 lbs (16 ounces) crab meat  
• 1/2 cup cracker crumbs or bread crumbs
  
• 2 eggs (1 larger)
  
• 1/4 cup mayonnaise
  
• 1/4 tsp of white pepper
  
• 1 tsp seafood seasoning
  
• 1/4 tsp white pepper
  
• 2 teaspoons Worcestershire sauce
  
• 1 tsp dry mustard

Remove any cartilage from crab meat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, worcestershire suace, and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350°F for 2 to 3 minutes until golden brown, or sautéin a frying pan with a little oil for 5 minutes on each side.