James Mok’s Soliloquy

I made a Creamy Crab sauce for Capellini for lunch today. Here is my recipe…
Please refer to this post of mine for the instruction on cooking capellini or spaghetti.

Ingredients:
a can of cooked crab meat………… drain the brine, rinse with hot water than cold boiled water.
Dill and Sweet Basil…………………. take off the stems, mince the leaves only
general purpose flour……………….. shake through a fine strainer
butter
olive oil
chicken stock
milk

Sauce:
Heat up a pan to medium heat, add olive oil to the pan, turn the heat to minimum and then add butter. Let the butter melt thoroughly. Add flour and keep stirring until the flour is cooked with a very light brownish-yellow color.

Add chicken stock very slowly and stir into the flour paste. Keep stirring until the paste turns into a very thick sauce. Add milk very slowly to it and keep stirring until the thickness of the sauce is to your liking.

At low heat, slowly bring the sauce to piping hot but do not let it boil.

Add the crab meat, dill and sweet basil, and then stir in some more butter and sea salt to taste.

Add olive oil to the just cooked capellini, dish out to the plates and then add the sauce on top.

Interchangables:
Cooked scallops, shrimps, lobsters, or clams for crab meat.