Love eating this in restaurants. Hate that there's never enough crabmeat. Solution? Make it myself at home and load up on the crab.
The last time I remember eating this was at Surburbia at Sentosa. It's one of my favourite restaurants, mostly because it's quiet, set amidst lush greenery and the food is pretty good too. A perfect hideout on manic weekday nights.
I'm pulling out all the stops tonight. Premium crabmeat, organic plum cherry tomatoes, wild Greek oregano and pink Australian sea salt.
Fine dining at home? Totally, absa-f**kin-lutely possible.
Serves 4:
- 4 cups cooked crabmeat
- 1 can roma tomatoes
- 1/2 cup white wine
- 2 cloves garlic, finely minced
- 1/2 teaspoon oregano
- 4 basil leaves, finely sliced
- 2 tablespoons cream
- 8 cherry tomatoes, halved
- Salt and pepper to taste
If you're using frozen or raw crabmeat, make sure it's thoroughly thawed and drained nefore you start. Heat a frying pan with 2 tablespoons of butter, saute till done and set aside.
In a pot, heat up olive oil on medium heat and saute the garlic till soft and fragrant. Add canned tomatoes and break up into small bits with your spoon. Add wine, oregano and basil and bring to a boil, stirring constantly. Reduce the heat and let simmer till liquid has reduced by half and is nice and thick.
Just before serving, add the crabmeat, cherry tomatoes and cream to the sauce and let simmer for 2 minutes. Season with freshly ground black pepper and salt to taste. Add cooked pasta (preferably linguine) and mix well.
To serve, place a small mound of pasta on a plate, and top off with a generous helping of sauce and meat. Delish.
More for the last meal:
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