Crab Fettuccine Recipe #108748
Lump crabmeat in a rich white sauce. Yum! An elegant dinner is ready in 30 minutes
by PaulaG
30 min | 15 min prep
SERVES 2
- 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
- Cook fettuccine according to package directions.
- Meanwhile, over medium heat melt the butter in a small saucepan.
- Add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes.
- Add the flour and salt, stir to blend.
- Lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche.
- Stir in Emeril's Essense and crab, stir to blend.
- Turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened.
- Serve sauce over cooked fetuccine and grate Parmesan Reggiano cheese over all.
- Serve immediately.
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5 stars