4 - 5 oz lump crab meat
1/4 stick Danish butter
2 tablespoons finely chopped shallots
1 heaping tablespoon chili garlic sauce [Asian style]
1/4 cup whiskey or bourbon [I used Clynelish single malt scotch]
10 oz heavy cream
4 tablespoons tomato sauce
Saute shallots in butter until clear. Add the crab meat and liquor, then ignite to burn off the alcohol. Add remaining ingredients and then reduce until you have a thick sauce, stirring frequently. Once you reach the desired consistency, sample and add salt to taste. It won't taste like much until you have the salt mixed in. But once you've added the right amount of that, magic happens.
Serve over seafood ravioli, accompanied by a nice chardonnay.