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Creamy Crab and Red Pepper Sauce

1 pound pasta
1 cup white Zinfandel
1 small white onion, finely diced (about 1/2 cup)
4 cloves garlic, minced
fresh ground white pepper
4 tbsp. butter
4 tbsp. all-purpose flour
3 cups light cream
4-oz. jar pimentos, well-drained
1 lb jumbo lump, backfin crabmeat, picked over for shells
1/2 tsp. salt
2 tsp Old Bay seafood seasoning

Prepare pasta according to package directions; drain. Pour the
wine into a large, non-reactive saucepan. Add shallot and garlic
and place the saucepan over high heat. Boil until almost all wine
has evaporated. There should be a small amount of moisture in the
bottom of the pan. Stir in butter and cook over medium-low heat
until it melts. Stir in the flour and blend completely. With a
whisk, very gradually stir in the cream. Bring the sauce to a simmer
and cook slowly for five minutes. In the meantime, puree the
pimentos in a food processor or blender. Stir the pimento puree
and the crabmeat into the sauce and season with salt. Bring the
sauce back to a simmer, add the old bay seasoning and cook slowly
for 2 or 3 more minutes. Toss sauce with cooked pasta and serve

Old Bay Seasoning

1 Tbsp celery seed
1 Tbsp whole black peppercorns
6 bay leaves
1/2 tsp whole cardamom
1/2 tsp mustard seed
4 whole cloves
1 tsp sweet Hungarian paprika
1/4 tsp mace

In a spice grinder or small food processor, combine all of the
ingredients. Grind well and store in a small glass jar.


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