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Fettuccine Alfredo With Backfin Crabmeat

A home-style Fettuccine Alfredo With Backfin Crabmeat made with Heavy Whipping Cream, Lightly Salted Butter, Parmesan Cheese, Lump Backfin Crabmeat, and Fettuccine Noodles. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 1/4 lb
• 1 1/2 cup
• 1/2 lb
• 1/2 lb
• 1/4 cup

Method (preview)

1. 1

   Remove and drain, rinse in cold water until pasta is chilled.

2. 2

   Toss chilled pasta in olive oil and store in refrigerator.

3. 3

   If using fresh pasta, douse in boiling water in a strainer from 90 to 120 seconds, then toss directly into the prepared Alfredo sauce.

4. 4

   Immediately before serving, thrust the chilled pasta in a strainer into boiling water to heat, then toss into Alfredo sauce.

5. 5

   Melt butter and add heavy cream.

6. 6

   Allow to come to a brisk boil.

7. 7

   Add Parmesan cheese and whisk into bubbling cream.

8. 8

   Add crabmeat and gently stir until hot.

9. 9

   Toss heated pasta noodles with sauce ever so carefully so as not to shred the crabmeat and serve at once.

10. 10

    Converted by MC_Buster.

11. 11

    NOTES: Posted to Recipes-r-Us and Karls-Eatery-Too 7/99