Key Lime Pasta With Crab and Mustard Sauce Recipe #372818
The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook.
by kellychris
15 min | 5 min prep
SERVES 6 -8 , 1 dish
- 2 tablespoons olive oil
- 4 shallots, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon grainy mustard
- 1 cup white wine
- 2 cups heavy cream
- 1 1/2 lbs cooked crab or lobster meat
- 1/2 teaspoon cayenne
- salt and pepper, to taste
- 1 1/2 lbs linguine, cooked and drained
- 1 grated lime, zest of
- In a saucepan, heat olive oil. Add shallots.
- Saute slowly for 1 minute.
- Add the two mustards and white wine.
- Cook and stir for 1 minute, then add cream.
- Simmer til thickened.
- Add lobster or crab, cayenne, and salt and pepper to sauce.
- Add the sauce to the hot pasta and toss.
- Garnish with lime zest. Serve.
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5 stars