Vicki lawrence's crab allandro
6 Servings
Ingredients
| Quantity | 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) | |
Directions
PATTI - VDRJ67A
TOMATO SAUCE
FETTUCINE SAUCE
REMAINING INGREDIENTS
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@...>