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.
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.