Crab Fettuccine

Submitted by bsneary

"Adapted from Southern Living Magazine. I have used fresh Blue Crab meat."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 453.59 g lump crabmeat
• 118.29 ml butter
• 2 garlic cloves, pressed
• 354.88 ml half-and-half
• 255.14 g fettuccine
• 118.29 ml parmesan cheese, shredded
• 59.14 ml fresh parsley, chopped
• 2.46 ml black pepper

directions

1. Drain crabmeat, remove any bits of shell.
2. Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
3. Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
4. Serve immediately.

Reviews

[ar.johnson324]

For some reason I had such a hard time trying to get the sauce to thicken. My normal Alfredo has heavy cream and cream cheese which helps a lot, but this just didn’t work for me with just the half and half. I ended up redoing it with heavy cream in hopes I could fix it. Will not do this recipe again.

 

[Jini R.]

I completely cheated, I made the creamy, cauliflower, garlic sauce only added butter and half-half, in my food processor, it was wonderful and almost low calorie, then i put in a bag of imitation crab (14 oz per cup?) and let it sit for pasta or warm dip. The garlic sauce is freezer friendly so I made individualize sizes You can tweak fettuccini sauce a million different ways :)

 

[Kane B.]

WE, as nobility, made an executive decision to alter this fine recipe to be even better. We doubled the butter amount, we doubled the parsley, used a whole head of garlic, added a splash more of half and half, and then dumped a whole bag of imitation crab into the skillet, while eating chunks of said imitation crab. Stir, mix, devour. Also, a correction, it only makes TWO servings. So long as you are no pussy. Thank you. -Sasha and Shoshanna

 

[bebop63]

I did some deviations and alterations, like halving the butter amount, adding a bit of olive oil. Sauteed a red chili with the garlic to give a bit of kick. Used thickened cream instead of half and half (not available in Australia). Supplemented crab meat with some scallops I had on hand. Added some lemon juice, and Murray River pink river salt for flavor. Topped up with chopped garlic chives because I had no parsley. Delicious and makes for a substantial lunch or dinner without being too heavy on the digestive system.

 

[mama smurf]

Definatley a keeper!!! I cut the recipe in half for DH and I and we licked the platter clean. Followed the instructions (which was simple and direct). Going into my Favorites of 2012 because I know I will be making this again. Served with a green salad and we had a wonderful dinner. Thank you for posting. Made for Fall PAC 2012.