Saturday, July 23, 2011


Tonight I am following up on a suggestion I made 3 days ago…the pasta was served with corn and potatoes in a creamy tomato sauce…and I concluded the post thinking this would be good with crabmeat substituted for the potatoes. So…with 3 ears of fresh sweet corn and half a container of crabmeat still in the fridge the rest came easily.

Crabmeat replaced the tomatoes, shrimp was added to the mix, and the tomato paste was replaced with diced tomatoes with a splash of Sweet Vermouth tossed in.


Fresh corn, micro-waved and removed from the cob.
Fresh lump crabmeat
Shrimp, raw or cooked
Lemon juice
Diced tomatoes
Olive oil
Garlic, shallots
Fresh basil, oregano, parsley coarsely chopped
Sweet vermouth
Heavy whipping cream


Cook the garlic and shallots in olive oil, then add the tomatoes, herbs, lemon juice, and sweet vermouth and cook for 10-15 minutes. Place tomatoes in blender or food processer and puree. Return the tomatoes to the pan and add the corn and crabmeat and cook over low heat. Add the shrimp now if raw.

While the pasta is cooking add the cream and stir intermittently. Add the pasta to the pan and mix well.


This was great. I liked it better than the corn-potato dish. The corn and crab are a good combo, and I like the way the sweet vermouth adds to the tomato sauce.
Any shaped pasta would work well with this.

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