June 27, 2025

    An experiment for dinner tonight. Bill spotted Crab Pasta with Brown Butter and Cherry Tomatoes over at The Kitchn. We forgot to get the cherry tomatoes, but thought we’d give it a try anyway. It really worked quite well.

The mise en place. At the top, from left to right, are shallots, garlic, Ortiz anchovies, lumb crab meat, white wine. 

The two “cheats” we use have become availble only fairly recently. The minced garlic and basil paste really are just about as good as fresh now. 

Browning the butter. We have some white ceramic pans that make this job a lot easier than a dark non-stick. This is a Vulcan commercial 4 burner hot plate. Each of the burners puts out 26,000 BTUs at full throttle.

Wow! The quality control department is on-the-job! Livingstone approves of crab!

Sigh, Bill and I like crab too much to dilute it like this. As with most pasta dishes, the pasta is the star and to us, the Crab! has to star. So back to our favorite Cook’s Illustrated Maryland Crab Cakes with Old Bay Seasoning.

Martin and Livingstone are, shall we say, addicted to Raspberry Sorbet!