| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Pasta, Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
sm |
Onion |
| 1 |
|
Piece of fresh ginger, 1 cm grated |
| 1/2 |
tb |
Olive oil |
| 150 |
ml |
Fish stock |
| 60 |
ml |
Dry Sherry |
|
|
Salt to taste |
|
|
Cayenne to taste |
| 1 |
lg |
Avocado |
| 1/2 |
|
Lemon, juice only |
| 300 |
g |
Crabmeat |
|
|
Cooked pasta for four |
INSTRUCTIONS
If you don't want the trouble of dismantling crabs to obtain the crab meat,
use frozen meat. Canned crab meat is very poor by comparison. And if you
haven't time to make fish stock, chicken stock can be substituted at a
pinch, though the result won't be quite as good.
Boil a large pot of water and cook enough pasta of your choice for 4.
Meanwhile, chop a small onion, grate a centimetre or so of fresh ginger and
simmer them gently in 1/2 tablespoon olive oil until soft. Add 150 mL fish
stock and 60mL good quality dry sherry plus salt and cayenne pepper to
taste. Mash or process together the flesh of 1 large avocado and the juice
of half a lemon. Add the avocado to the fish stock together with 300 g of
crab meat, and stir well, leaving the sauce on the heat just long enough to
heat through. Taste and adjust the seasoning. and add more lemon juice if
necessary. Serve over the hot pasta.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus welcomes you back”