The BeachHouse Restaurant
Chef Will Manson

STONE CRAB PASTA
3 oz Stone Crab Meat
3 Stone Crab Claws (Cleaned)
6 oz Pasta
4-5 oz Reduced Cream
1 oz Swiss Cheese (Shredded)

Reduced Cream Recipe:
1 pt Heavy Cream
2 oz Butter
2 tsp Kosher Salt
1 tsp Black pepper

Method for Cream Sauce:
Place heavy cream, butter, kosher salt and black pepper in sauce pot. Bring to a full boil twice. Be careful, heavy cream will over flow when boiled so remove from heat source to prevent spilling.

Crab Pasta Method:
Pour Reduced Cream into sauté pan and bring to a boil. Remove from heat. Add heated pasta of your choice to cream and toss to coat noodles. Add cheese and toss until melted.

At the last moment add crabmeat, toss quickly and plate.
Garnish with 3 cleaned whole claws on top.
Sprinkle chopped scallion and tomato for color and flavor.