2 cups Crab meat, torn to 1"
2 rounded tbsp Butter, melted
3 tbsp All Purpose Flour
½ tsp Onion, mashed
3 cloves fresh Garlic, mashed
1 dash Lawry's Seasoned Salt
2 cups mixture: 50% Half & Half and 50% cold Water
Salt & Pepper to taste
1 pkg Fettuccine, prepared as per instructions on box
Clean, crack and remove crab from shell. In glass bowl, tear meat into 1" pieces, cover with aluminum foil and set in warm place until ready to serve.
Prepare fettuccine as instructed on box. Quickly rinse pasta and leave in strainer and return to pot, until ready to serve.
In medium (10"-12") skillet, saute garlic and onion in 1 tbsp butter for 1 full minute. Add flour and cook until flour is very light gold color. Slowly add Half & Half mixture, stirring constantly with wire whisk, until sauce becomes thick and creamy, with no lumps. Make sure If you end up with lumps in sauce, remove lumps before serving.
Rinse pasta for 1 full minute under hot tap water, until pasta is again relaxed and warm. Transfer pasta to center of large serving dish, pour cream sauce over the top, and top with fresh warm crab meats. Garnish with fresh chopped parsley plus 2 small sprigs with wedge of fresh lemon in the center.
2 servings
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