Lynn's Pasta Avocado Crab Sauce
1 sm Onion
1 piece of fresh ginger, 1 cm grated
1/2 tbl Olive oil
150 ml Fish stock
60 ml Dry Sherry
Salt to taste
Cayenne to taste
1 lrg Avocado
1/2 x Lemon, juice only
300 gm Crabmeat
Cooked pasta for four
Method :
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.