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| Makes 4 servings 16 ounces angel hair pasta ½ stick butter 2 cloves garlic, minced 1 pound MD crabmeat 1 cup half-and-half 1/8 teaspoon black pepper ½ cup grated Parmesan cheese 2 shallots sliced 4 ripe plum tomatoes deseeded, diced 1/2 tablespoon Frank's special seasoning 1/4 cup cooking sherry ½ ounce chive chopped |
 1. Cook pasta according to package
directions until al dente; drain, cover, and keep warm.
2. Heat butter, shallots and garlic in skillet and cook over medium heat until garlic is light brown. Then add sherry and Old Bay and allow to reduce by half. Add crabmeat, half-and-half, tomatoes, and pepper. Heat about 3 minutes, or until mixture begins to bubble, stirring occasionally. Add Parmesan cheese; stir for 1 minute. Remove from heat. 3. Toss the crab sauce with the pasta. Serve immediately with extra Parmesan cheese. Sprinkle chives on top. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||