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Crab Alfredo Recipe

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This recipe for Crab Alfredo, by , is from The Williford Family Cookbook v. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Williford


12 oz linguine
3 tbsp. butter
3 cloves garlic, minced
3 tbsp. flour
1 cup heavy cream
1 cup low-sodium chicken stock
1 1/2 cups freshly grated Parmesan, plus more for garnish
1 tbsp. Old Bay, plus more for sprinkling
kosher salt
freshly ground black pepper
2 tbsp. freshly chopped parsley, plus more for garnish
1 lb lump crab meat
juice of 1/2 lemon

1. In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot.
2. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, one minute, then add flour and stir until golden. Pour over heavy cream and chicken stock and simmer until thick, three minutes. Add Parmesan and let melt, two minutes.
3. Season with Old Bay, salt, and pepper. Stir in parsley and crabmeat and toss until coated, then add linguine and toss until fully combined.
4. Garnish with Old Bay, parsley, and Parmesan, and squeeze with lemon.




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