Louisiana Blue Point Lump Crabmeat Alfredo
"From a Louisiana cook-off - credit goes to Billy Beasley & Chuck Sebett Of Don Shetler Chevrolet.
This is amazing.....heaven! I have made this using canned crab meat also and its just as good."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- 4 cups heavy whipping cream
- 1⁄4 cup gated parmesan cheese
- 1 tablespoon creole seasoning
- 1 1⁄2 teaspoons hot sauce
- 1 lb lump crabmeat
- 1 lb fettuccine, cooked
- 1⁄4 cup chopped green onion
- 2 tablespoons minced fresh parsley
directions
- Heat butter in a large skillet over medium heat until melted. Add garlic, basil, and oregano and sauté for 1 minute.
- Add heavy whipping cream, Parmesan cheese, salt, Creole seasoning and hot sauce. Simmer over medium heat until cream starts to reduce and thicken.
- Add crabmeat and simmer for 1 minute. Add pasta and cook until pasta is heated.
- Stir in green onions and parsley and simmer for an additional minute.
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RECIPE SUBMITTED BY
Hello fellow cooks-I am on OBGYN doctor and I am new to this website.
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