HARRINGTON’S CAFE CRAWFISH PASTA
Crawfish tails and crab meat in a wine-infused cream sauce over pasta of your choice.
3/4 C. melted butter
1/2 C. all-purpose flour
1 oz. dry white wine
4 C. heavy whipping cream
1/2 C. diced red bell pepper
1/4 C. diced yellow onions
1/4 C. diced celery
1/4 C. minced garlic
1 lb. crawfish tails
1/2 lb. claw crab meat
1 tsp. basil
1 tsp. thyme
Salt and cracked black pepper to taste
Sauté vegetables in melted butter until wilted. Add flour
and make a blonde roux.
Using a wire whip, blend white wine and heavy cream.
Add wine-cream mixture to vegetables. Bring to a low
boil, reduce to simmer, add crawfish and crab meat and
cook for 3 to 5 minutes.
Add basil and thyme. Season to taste with salt and
cracked black pepper. Serve over pasta.
Serves 6 to 8 people.
B-man 