Kitchen Boss Season 2 Episode Mother's Day

Lisa's Cappellini With Rose Sauce and Crab Recipes

Ingredients:

• 2 tablespoon olive oil
• 1 large shallot, finely chopped
• 5 cloves of garlic, minced
• 1 pound Jumbo Lump Crab, divided
• 1 28-ounce can whole peeled tomatoes, crushed
• 3 tablespoons basil, chopped
• 1/4 to 1/2 cup heavy cream
• 1 pound Cappellini pasta, cooked
• Grated parmesan cheese for garnish

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until soft, about 1 to 2 minutes. Add half of the crab meat and stir. Add the tomatoes and basil. Let simmer 2 to 3 minutes. Using an immersion blender (or standing blender) pulverize the mixture.
2. Stir in heavy cream to desired creaminess. Cook for an additional minute. Stir in the remaining crab and cook to heat through, 1 to 2 minutes.
3. Serve crab sauce over the Cappellini pasta and sprinkle with Parmesan cheese.