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Crab with Tequila Cilantro Sauce

Crab with Tequila Cilantro Sauce

For this crab recipe, you can use fresh crab, imitation crab, or, as I did, meat from a couple of leftover King crab legs from a couple of nights earlier. This dish takes very little time to prepare, and yet is very elegant in appearance and flavor. Great for a special dinner after work.

I served this over spaghetti noodles, but you could just as easily serve it over rice. Especially if you also already have leftover rice.

Here's what you need for four servings of Crab with Tequila Cilantro Sauce:

2 pounds cooked crab meat
2 medium tomatoes, diced
1 medium onion, diced
2 tablespoons minced garlic
1/4 stick butter
1 cup chicken broth
1/4 cup tequila
3 tablespoons cilantro, chopped
2 tablespoons chopped chives

Cook the pasta or rice, and keep it warm. Melt the butter in a small skillet or saucepan, and add the chopped onion. Sauté for a few minutes and add the garlic. Cook another minute and add the rest of the ingredients, except for the cilantro and chives. Simmer until the crab is re-warmed, and serve over the pasta or rice.

Garnish with the chives and cilantro. The flavor is wonderful -- don't forget to adjust the ingredients to your own personal taste next time you make this.


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