Crab Fettuccine

16 oz  All Natural Jumbo Lump, Lump or Backfin crabmeat
1/2 cup butter
2 garlic cloves, finely chopped
1 1/2 cups half & half
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp pepper
8 oz cooked fettuccine
Drain and flake crabmeat. Remove any shell pieces. Saute garlic in butter over low heat until tender. Stir in half & half and bring to a boil, stirring frequently until thickened. Stir in cheese, parsley and pepper. Fold in crabmeat, being careful not to break the lumps. Gently mix in fettuccine. If desired, top with Old Bay crab seasoning.

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