KEY LIME PASTA WITH CRAB AND MUSTARD SAUCE

Key Lime Pasta With Crab and Mustard Sauce image

The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook.

Provided by kellychris

Categories Crab

Time 15m

Yield 1 dish, 6-8 serving(s)

Number Of Ingredients 11

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Ingredients

2 tablespoons olive oil
4 shallots, minced
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
1 cup white wine
2 cups heavy cream
1 1/2 lbs cooked crab or 1 1/2 lbs lobster meat
1/2 teaspoon cayenne
salt and pepper, to taste
1 1/2 lbs linguine, cooked and drained
1 grated lime, zest of

Steps:

In a saucepan, heat olive oil. Add shallots.
Saute slowly for 1 minute.
Add the two mustards and white wine.
Cook and stir for 1 minute, then add cream.
Simmer til thickened.
Add lobster or crab, cayenne, and salt and pepper to sauce.
Add the sauce to the hot pasta and toss.
Garnish with lime zest. Serve.

Nutrition Facts : Calories 881.1, Fat 37, SaturatedFat 19.4, Cholesterol 175.6, Sodium 460.1, Carbohydrate 91.9, Fiber 3.9, Sugar 3.6, Protein 36.9

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