Fettuccine Alfredo With Backfin Crabmeat

* Exported from MasterCook *

Fettuccine Alfredo With Backfin Crabmeat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups heavy whipping cream
1/4 pound lightly salted butter
1 1/2 cups grated Parmesan cheese
1/2 pound lump backfin crabmeat
1/2 pound fettuccine noodles
1/4 cup olive oil
salt

Into 3 quarts rapidly boiling water, pour oil and 3 tablespoons salt. Plunge
the dry pasta into the boiling water for about 6 minutes or until the pasta
is firm and not pasty upon crushing the noodle between two fingers. Remove
and drain, rinse in cold water until pasta is chilled. Toss chilled pasta in
olive oil and store in refrigerator. If using fresh pasta, douse in boiling
water in a strainer from 90 to 120 seconds, then toss directly into the
prepared Alfredo sauce. Immediately before serving, thrust the chilled pasta
in a strainer into boiling water to heat, then toss into Alfredo sauce.
Alfredo Sauce: We find it most efficient to prepare this in a saute pan.
Melt butter and add heavy cream. Allow to come to a brisk boil. Add
Parmesan cheese and whisk into bubbling cream. Add crabmeat and gently stir
until hot. Toss heated pasta noodles with sauce ever so carefully so as not
to shred the crabmeat and serve at once.

Converted by MC_Buster.



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