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
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, as heavy cream will overflow 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 fllavor.