Sep 21

Sep 21 Crab Alfredo

I discovered this delightful but very rich crab recipe from Allrecipes

A couple suggestions/changes to consider. 1) I would suggest cutting back the half and half with milk. 2) For the sake of leftovers I recommend you serve up the the pasta and individually top the fettuccine with the crab meat. 3) add 2-3 slices of diced bacon to cook before adding butter (which is not needed if you use bacon)

Ingredients

Ingredient Checklist

8 ounces dried fettuccine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour or Arrowroot flour
1 pinch salt and black pepper to taste
½ teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
½ cup grated Parmesan cheese or Parmesan and Romaine mix
8 ounces crabmeat, flaked

Directions

Instructions Checklist

Step 1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
Step 2
Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
Step 3
Add the cream cheese and Parmesan/romano cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.