Crab alfredo sauce

Yield: 2 servings

Measure Ingredient
6 ounces (To 8 oz) cooked snow crab meat, cut into chunks
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half (heavy cream if you REALLY feel wicked)
½ cup (About) grated Parmesan cheese (or more to taste)
\N \N Salt to taste
\N \N White pepper to taste
\N pinch Cayenne pepper (optional)


Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half- and-half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through.

Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.

Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make. This may be varied by substituting cooked lobster meat for the crab, or by adding 36 cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped cooked broccoli instead of the crab meat.

Submitted By PAT STOCKETT On 07-24-95

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