Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto
30 minutes 4 servings
Angel Hair Pasta with Alaska King Crab
11 minutes 24 servings servings
Ingredients
12 lb Red King Crab Legs & Claws 14-17 Count Splits 491829
24 oz Shallot, finely chopped
12 oz Butter
1 Gallon Heavy Cream
1 Quart Fish Stock
1/4 Cup Roux
2 Quarts Papaya (Diced)
1/4 Cup Tarragon, chopped
1/3 Cup Lemon Juice
to Taste Salt & Pepper
9 lb Angel Hair Pasta, cooked
1-1/2 Cups Grated Parmesan Cheese
Directions
1. Sauté shallots in butter in a large saucepan until translucent. 2. Add cream; bring to a boil and reduce by half, stirring occasionally. 3. Whisk in fish stock and bring to a boil. 4. Thicken sauce by whisking in roux as needed. 5. Stir in 6 lbs. steamed King Crab meat (from thawed legs with meat removed and cut into chunks), papaya and tarragon; simmer 2-3 minutes, or until hot. 6. Stir in lemon juice and season to taste with salt and pepper. Keep warm. 7. For each serving: Toss 6 oz. cooked pasta with one heaping cup of sauce. Arrange on serving plate with 2 Alaska King Crab Split Legs. Sprinkle pasta with 1 Tbsp. Parmesan.
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