Angel Hair Pasta with Alaska King Crab

Name: Angel Hair Pasta with Alaska King Crab
Prep time: 11 min
Yield: 24 servings
Cuisine: American, Italian/Pizza, Seafood, Specialty, Varied Menu
Ingredients: 12 lb Red King Crab Legs & Claws 14-17 Count Splits 491829; 24 oz Shallot, finely chopped; 12 oz Butter; 1 Gallon Heavy Cream; 1 Quart Fish Stock; 1/4 Cup Roux; 2 Quarts Papaya (Diced); 1/4 Cup Tarragon, chopped; 1/3 Cup Lemon Juice; to Taste Salt & Pepper; 9 lb Angel Hair Pasta, cooked; 1-1/2 Cups Grated Parmesan Cheese

Prep Time 11 minutes

Yield 24 servings servings

Ingredients

12 lb Red King Crab Legs & Claws 14-17 Count Splits 491829
24 oz Shallot, finely chopped
12 oz Butter
1 Gallon Heavy Cream
1 Quart Fish Stock
1/4 Cup Roux
2 Quarts Papaya (Diced)
1/4 Cup Tarragon, chopped
1/3 Cup Lemon Juice
to Taste Salt & Pepper
9 lb Angel Hair Pasta, cooked
1-1/2 Cups Grated Parmesan Cheese

Directions

1. Sauté shallots in butter in a large saucepan until translucent.

2. Add cream; bring to a boil and reduce by half, stirring occasionally.

3. Whisk in fish stock and bring to a boil.

4. Thicken sauce by whisking in roux as needed.

5. Stir in 6 lbs. steamed King Crab meat (from thawed legs with meat removed and cut into chunks), papaya and tarragon; simmer 2-3 minutes, or until hot.

6. Stir in lemon juice and season to taste with salt and pepper. Keep warm.

7. For each serving: Toss 6 oz. cooked pasta with one heaping cup of sauce. Arrange on serving plate with 2 Alaska King Crab Split Legs. Sprinkle pasta with 1 Tbsp. Parmesan.