Crab Fettuccine

Ingredients

• 1 cup lump crabmeat
• 1/2 cup chicken broth
• 1/2 cup half-and-half
• 1/4 cup creme fraiche
• 1 tablespoon butter
• 2 cloves garlic, finely minced
• 2 green onions, sliced
• 2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons parsley, chopped
• 1-1 1/2 teaspoon Emeril's Original Essence (Receipe #14372)
• 4 ounces linguine, cooked
• parmigiano-reggiano cheese

Directions

1. 1

   Cook fettuccine according to package directions.

2. 2

   Meanwhile, over medium heat melt the butter in a small saucepan.

3. 3

   Add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes.

4. 4

   Add the flour and salt, stir to blend.

5. 5

   Lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche.

6. 6

   Stir in Emeril's Essense and crab, stir to blend.

7. 7

   Turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened.

8. 8

   Serve sauce over cooked fetuccine and grate Parmesan Reggiano cheese over all.

9. 9

   Serve immediately.