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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Crab with Creamy Gorgonzola Sauce
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Ingredients:
- 8-12 oz lump crabmeat, cooked*
- 2 Tablespoons butter
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup half-and-half, or cream
- 1/2 cup freshly grated Parmesan cheese, plus more if desired
- Salt to taste
Melt the butter in a 1- or 2-quart saucepan over low heat. While it is
melting, put the Gorgonzola in a small bowl and mash it with a fork or
potato masher, gradually adding the milk. Don't worry about making it smooth,
just make sure it is well-combined. When the butter is melted, add the cheese-milk
mixture and continue to cook, stirring and mashing occasionally.
Mix crabmeat with the sauce in a large, warm bowl; stir in the Parmesan, then taste for
salt and add some if necessary. Serve, passing additional Parmesan at the table if you
like. Serve immediately.
*If freshly cooked lump crabmeat is not available to you, canned crabmeat
can be substituted, but it's simply not as good. If you must substitute, remember
with canned crabmeat, price is the best indicator of quality. Don't scrimp here.
Makes 6 servings. 6.8 carbs per serving if made with cream; 8 carbs per serving
if made with half-and-half.
c o m m e n t s :
The best Gorgonzola (which, not surprisingly, is imported from Italy) is soft and
creamy to begin with. Combine it with butter and cream and you have luxury combined with
intense flavor. This dish can be made with lobster or chicken also and is delicious!
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