Tonight’s dinner was TJ’s Thai crab in Alfredo Sauce on Rustichello di Abruzzo Saffron Fettucine. The well-matched wine was a 2000 François Jobard Meursault Genevrières - spicy, rich pear and green apple fruit; good acidity; with a long spicy fruit finish. Music was Schumann and Beethoven Piano Quartets.
Then to finish we shared a crisp, acidic Jonathon apple with a couple glasses of ‘La Vielle Prune’ Plum Brandy. A very enjoyable finish.
It comes in one pound tins and it’s all crab claw meat. I used to get Cap’n Jack’s brand, but now it’s generally Chicken of the Sea. It’s labeled Indonesian, Phillipine, or Japanese; depending on source. It’s good in either Alfredo or Rao’s Vodka Sauces. During the summer I often use it for crab salad and top a half ripe avocado with the crab and place on lightly dressed greens for a light summer supper. I use about a 1/3 can in pasta sauces and half a can for the salad. Good Luck!