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Alfredo Maui Maui With Crab

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“This is so scrumptious and rich you'd think you've gone to EPICUREAN HEAVEN. Basil accents this entrée with a touch of garlic. Lower in fat as it is prepared with nonfat half and half. I serve this with a medley of broccoli, cauliflower and carrots. Times are estimated, as I don't clock myself. You can substitute other fish fillets, but never use imitation crab. This recipe just looks busy, but is step by step and actually not that difficult. So read through first and you'll see how simple it is.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Alfredo Sauce.
  2. Melt butter in sauce pan over medium heat. Gradually whisk in flour. This will create a paste. Gradually add half and half, whisking until incorporated and no lumps are present.
  3. Continue to whisk until hot, about 3-5 minute. The longer you cook the base (without the cheese) the thicker the sauce will be.
  4. Add parmesan slowly, whisking until incorporated. Add minced garlic, salt and pepper. Cook for 2 minutes or until cheese is melted. Remove from heat, add half the can of crab. Keep warm on very low heat, stirring occasionally so skin doesn't form.
  5. Preheat broiler.
  6. Cut four 6x8-inch pieces of foil.
  7. Place 1 fish fillet in center of each piece of foil. Fold up foil to form rectangle with 3/4-inch-high sides. Place packets on small baking sheet.
  8. In small bowl combine olive oil, minced basil leaves, lemon juice minced garlic clove, salt and pepper mixture.
  9. Drizzle over fish in foil. Broil fish, Turning fillets when opaque in center, about 6 minutes.
  10. Transfer fillets to 4 plates. Spoon alfredo sauce over fillets. Garnish with fresh julienned cut basil leaves, parmesan cheese and remaining crab meat. Serve.

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