"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

King Crab Fettuccine Recipe

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This recipe for King Crab Fettuccine, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi McKeown
Added: Tuesday, November 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. fettuccine
6 to 8 oz. king crab meat or more
3 cloves garlic, minced
1/2 c. butter
3/4 c. heavy cream
1/2 c. grated Parmesan cheese
1/2 tsp. ground black pepper
1 T. fresh parsley, chopped
salt

Directions:
Directions:
Cook fettuccine according to package. Tear crab into small pieces, drain on paper towel if necessary. Saute' garlic in butter. Blend in crab, cream, Parmesan cheese and pepper. Cook and stir until thoroughly heated. Add to hot fettuccine; toss lightly. Salt to taste. Garnish with parsley.

Personal Notes:
Personal Notes:
You can use dried parsley - just use less.

 

 

 

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