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Crab Fettuccine

Serves: 6
Total Calories: 214

Ingredients

4 tablespoons butter
2 garlic cloves, minced
4 tablespoons flour
1/2 cup sherry or dry white wine
2 cups half and half
1/2 pound mushrooms, sliced
butter for sautéing
1/3 cup Parmesan cheese
salt and pepper
1 pound crabmeat
cooked fettuccini pasta

Directions:

Melt 4 tablespoons butter in large skillet; add garlic and sauté until soft. Add flour and cook briefly. Gradually add sherry and half-and-half. Cook until sauce is smooth and thick; set aside. Sauté mushrooms in generous amount of butter. Add mushrooms and any juice to cream sauce. Stir in Parmesan cheese and add salt and pepper to taste. Gently fold in crabmeat. Heat through. Serve over freshly cooked fettuccine (your own or store bought).

Nutritional Facts:

Serves: 6
Total Calories: 214
Calories from Fat: 167

This Crab Fettuccine recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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