Louisiana Blue Point Lump Crabmeat Alfredo Food

LOUISIANA BLUE POINT LUMP CRABMEAT ALFREDO

Steps:

• Heat butter in a large skillet over medium heat until melted. Add garlic, basil, and oregano and sauté for 1 minute.
• Add heavy whipping cream, Parmesan cheese, salt, Creole seasoning and hot sauce. Simmer over medium heat until cream starts to reduce and thicken.
• Add crabmeat and simmer for 1 minute. Add pasta and cook until pasta is heated.
• Stir in green onions and parsley and simmer for an additional minute.

FETTUCCINE ALFREDO WITH SHRIMP & CRAB MEAT

Steps:

• In saucepan, sauté garlic and butter lightly- do not burn.
• Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
• Add Parmesan cheese, stirring after about 1 minute.
• Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
• Garnish with chopped parsley.

CRAB ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.