Crab Fingers Rickey Jackson |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 pound butter |
1/2 cup water |
1 pound crab claws |
salt and pepper |
1/2 cup bread crumbs |
1 ounce lemon juice |
pinch fresh parsley |
fettucine alfredo, recipe follows |
1 pound fresh fettuccine noodles |
6 ounces butter (1 1/2 sticks) |
1/2 pound parmesan cheese |
1 teaspoon black pepper |
1 cup half-and-half, heated |
1 teaspoon salt |
Directions:
1. Melt butter in a saucepan and add water. When it comes to a boil put in the crab claws. Add salt, pepper and bread crumbs. Cook for 2 minutes. Add lemon juice and parsley. Serve over Fettucine Alfredo.
2. Fettuccine Alfredo:
3. Put noodles in salted boiling water, stir and cook for 90 seconds. Strain noodles loosely. Melt butter lightly in a pan. Put noodles in with the melted butter. Add cheese and pepper and toss well. Add hot cream. Toss again well.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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