Cocktail-type sauces, sometimes too high in fat, tend to like us for their flavor and creaminess. They cheer up cold dishes like salads or low-flavor ingredients like rice or pasta. In this recipe we enrich a pasta dish with a tasty sauce with crab, nutritious and not too caloric.
Ingredients: 400 gr. pasta, 400 gr. of crab meat, 200 ml. of whole milk, 100 gr. of mayonnaise, 2 carrots, 50 gr. handful of cabbage, 1 spring onion, dill, pepper, oil, salt
Preparation: We start by making the crab cream. To do this, we grate the carrot, chop the chives and cut the cabbage into fine julienne strips. Season the vegetables and add a little oil. We leave to marinate in the fridge to soften.
Apart we beat half of the crab meat with the milk and the mayonnaise. Lightly salt and pepper and add a little dill. We chop the rest of the crab into strips and add it to the cream. We refrigerate.
Cook the pasta "al dente" with salt and drain it. It is better not to refresh the pasta so that it does not lose any of its flavor. That is why it is advisable to dress it with the sauce and the refrigerated vegetables.