Servings: 8
Calories: 380kcal
Equipment
- Skillet
- Spatula
- Bowl etc
Ingredients
- 2 lb fresh or canned Crab meat
- 2 cups crushed Canned tomatoes
- 4 tablespoons extra virgin Olive oil
- 1 teaspoon Red pepper flakes
- 5 cloves minced Garlic
- Salt and pepper to taste
- 1 cup white wine Dry
- 1 cup Heavy cream
- 2 onions diced
- Basil or fresh chopped parsley for garnish
Instructions
- In a skillet, heat olive oil over medium heat.
- Add onions and sauté for 2-3 minutes until translucent.
- Add garlic and red pepper flakes, cook for an additional minute.
- Pour in white wine and let it simmer for 5 minutes to reduce the liquid.
- Stir in the crushed tomatoes and let it cook for another 5 minutes.
- Season with salt and pepper to taste.
- Gently fold in the crab meat, making sure not to break it apart too much.
- Let it cook on medium-low heat for about 10 minutes or until the crab is heated through.
- Slowly pour in heavy cream, stirring gently as you pour.
- Let the sauce simmer for another 5 minutes to thicken.
- Garnish with parsley or basil before serving.
- Serve hot over your choice of pasta, rice, or crusty bread.
Notes
- Make sure to use fresh crab meat for the best flavor.
- If you want the dish to be spicier, add more spices to the mixture.
- If you don't have coconut milk, you can substitute it with heavy cream.
- If you want a thicker consistency, you can add a slurry of cornstarch and water to the dish.
- The dish can be made ahead of time and reheated when ready to serve.
- If you don't have access to fresh crab meat, you can use canned crab meat.
Nutrition
Calories: 380kcal
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