Vicki Lawrence’s Crab Allandro
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Dairy | Pasta, Seafood | 6 | Servings | |
INGREDIENTS
| 2 | c | Fresh tomatoes, crushed |
| 1 | T | Butter |
| 12 | oz | Crabmeat |
| 1 | T | Dry basil |
| 1 | T | Garlic clove, chopped |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1/8 | t | MSG |
| 1/2 | c | Butter, softened |
| 1 | Egg yolk | |
| 1/4 | c | Whipping cream |
| 1/2 | c | Parmesan cheese, grated |
| 1/8 | t | Pepper |
| 1 | lb | Fettucine |
| 1/2 | t | Salt |
| 12 | Crab legs, cooked opt |
INSTRUCTIONS
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@ASAN.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 213
Total Fat: 24.2g
Cholesterol: 96.7mg
Sodium: 831.5mg
Potassium: 206.1mg
Carbohydrates: 5g
Fiber: 1.2g
Sugar: 2g
Protein: 5g