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Vicki Lawrence's Crab Allandro

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, D
MineralsZinc, Natrium, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Tomato Sauce

  2. 2 cups 125g / 4.4oz Fresh tomatoes - crushed

  3. 1 tablespoon 15ml Butter

  4. 12 oz 340g Crabmeat

  5. 1 tablespoon 15ml Dry basil

  6. 1 tablespoon 15ml Garlic clove - chopped

  7. 1 teaspoon 5ml Salt

  8. 1/2 teaspoon 2 1/2ml Pepper

  9. 1/8 teaspoon 0.6ml Msg

  10. Fettucine Sauce

  11. 1/2 cup 99g / 3 1/2oz Butter - softened

  12. 1 Egg yolk

  13. 1/4 cup 59ml Whipping cream

  14. 1/2 cup 73g / 2.6oz Parmesan cheese - grated

  15. 1/8 teaspoon 0.6ml Pepper

  16. Remaining Ingredients

  17. 1 lb 454g / 16oz Fettucine

  18. 1/2 teaspoon 2 1/2ml Salt

  19. 12 Crab legs - cooked (opt)

Instructions Jump to Ingredients ↑

  1. TOMATO SAUCE: In medium skillet, sauteetomatoes 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.

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