Crab Fettuccine

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 cup lump crabmeat
• 1/2 cup chicken broth
• 1/2 cup half-and-half
• 1/4 cup creme fraiche
• 1 tablespoon butter
• 2 cloves garlic, finely minced
• 2 green onions, sliced
• 2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons parsley, chopped
• 1 -1 1/2 teaspoon emeril's original essence (receipe #14372)
• 4 ounces linguine, cooked
• parmigiano-reggiano cheese

Recipe

• 1 cook fettuccine according to package directions.
• 2 meanwhile, over medium heat melt the butter in a small saucepan.
• 3 add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes.
• 4 add the flour and salt, stir to blend.
• 5 lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche.
• 6 stir in emeril's essense and crab, stir to blend.
• 7 turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened.
• 8 serve sauce over cooked fetuccine and grate parmesan reggiano cheese over all.
• 9 serve immediately.