Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Spaghetti with Crabmeat,Green Onions and Toasted Breadcrumbs



Contributed by: Xaviar's
Cusine: Italian
# of Servings: 4
Ingredients:
  • 6 tablespoons unsweetened butter1 shallot, minced

  • 2 ounces white wine
  • 4 ounces chicken stock
  • 2 tablespoons heavy cream
  • 8 ounces jumbo lump crabmeat
  • 1 bunch scallions, minced
  • Pinch cayenne pepper
  • 1/2 pound thick hollow spaghetti, cooked al dente
  • 1 small well-toasted French roll or a piece of baguette (for breadcrumbs)
Preparation:
  1. In a large saute pan over moderate heat, melt one tablespoon of the butter.
  2. Add shallot and sweat for three minutes, but do not brown.
  3. Add white wine and chicken stock and reduce until only two tablespoons liquid remain and pan is almost dry. Add heavy cream to pan and bring to a boil.
  4. Cut remaining butter into small bits and begin adding to pan one piece at a time.
  5. As you add butter, continuously swirl pan to incor-porate butter.
  6. When all butter has been incorporated and sauce is smooth, add crabmeat, scallions and cayenne pepper.
  7. Heat mixture, but do not allow sauce to boil or it will break.
  8. Add cooked pasta to cream mixture and toss gently so as not to break lumps of crabmeat more than necessary.
  9. Spoon pasta into individual pasta bowls and, using a cheese grater, grate fresh breadcrumbs over pasta.
  10. Note: The restaurant uses fresh pasta dough cut on an Italian device called a chitarra.

 

 

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