Description
This rich and creamy Dungeness crab Alfredo is the perfect comfort food after a long day out fishing. The sweet crab meat is complemented by the tangy cream cheese in the Alfredo sauce.
Ingredients
- 3 whole Dungeness Crab
- ½ cups Unsalted Butter
- 1 Shallot, Minced
- 8 ounces, weight Cream Cheese
- 2 cups Half-and-half
- 2 teaspoons Garlic Powder
- 6 ounces, weight Grated Parmesan Cheese
- 1 pound Fettuccine Noodle
Preparation
If crabs are not yet cooked, boil in a large pot of salted water for 15 minutes. The crabs will turn a brilliant red color when finished. If crab is pre-cooked, heat in the microwave or oven until just warm. Remove crab meat from the legs. Don’t forget the meat hidden in the base of the legs, where the legs connect to the shell. Set the meat aside.
Melt butter in a medium-sized sauce pan and add shallot. Sweat shallots for 2–3 minutes. Once butter is completely melted, add cream cheese. Mix until cream cheese is completely smooth and free of lumps.
Slowly add half-and-half, whisking the entire time. Continue to whisk until sauce is creamy.
Add garlic powder and Parmesan cheese. Stir until sauce reaches desired thickness. If sauce is too thick, add more half-and-half.
Cook fettuccine according to the instructions on the package. Toss crab meat, pasta, and Alfredo sauce together.
