Vicki lawrence's crab allandro

Yield: 6 Servings

Measure Ingredient
2 cups Fresh tomatoes; crushed
1 tablespoon Butter
12 ounces Crabmeat
1 tablespoon Dry basil
1 tablespoon Garlic clove; chopped
1 teaspoon Salt
½ teaspoon Pepper
⅛ teaspoon MSG
½ cup Butter; softened
1 Egg yolk
¼ cup Whipping cream
½ cup Parmesan cheese; grated
⅛ teaspoon Pepper
1 pounds Fettucine
½ teaspoon Salt
12 Crab legs; cooked (opt)





TOMATO SAUCE: In medium skillet, saute tomatoes in butter; add remaining ingredients and simmer for 15-20 minutes. Set aside.

FETTUCINE SAUCE: In small bowl, beat butter until fluffy. Continue beating while adding egg yolk and then cream. Beat in cheese; season with pepper.

Set aside.

COMBINE: Prepare fettucine in boiling, salted water until tender; drain. In large pan combine fettucine and fettucine sauce; cook briefly until sauce becomes a very creamy consistency. Add tomato sauce; heat through while tossing thoroughly. Serve immediately with 2 crab legs per person if used.

Posted to EAT-L Digest 12 November 96 Date: Wed, 13 Nov 1996 16:17:53 -0500 From: Eileen & Bob Holze <beck4@...>

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