Crabmeat Sauce

Name: Crabmeat Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 500 milliliters plum tomatoes, drained and crushed; 2 Tbsps clam juice; 113 grams crabmeat, flaked; 0 teaspoons dried thyme; 59 milliliters dry white wine; 59 milliliters fresh parsley, minced; 1 garlic clove, minced; 3 Tbsps olive oil; 118 milliliters onion, chopped; 0 teaspoons pepper; 0 teaspoons salt

This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains approximately 8g of protein, 11g of fat, and a total of 183 calories. If you have wine, clam juice, crabmeat, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Ingredients

Servings:

500milliliters

plum tomatoes, drained and crushed 2Tbsps

clam juice 113grams

crabmeat, flaked 0teaspoons

dried thyme 59milliliters

dry white wine 59milliliters

fresh parsley, minced 1

garlic clove, minced 3Tbsps

olive oil 118milliliters

onion, chopped 0teaspoons

pepper 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.