*  Exported from  MasterCook  *
 
                  Fettuccine Alfredo With Backfin Crabmeat
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          heavy whipping cream
      1/4  pound         lightly salted butter
    1 1/2  cups          grated Parmesan cheese
      1/2  pound         lump backfin crabmeat
      1/2  pound         fettuccine noodles
      1/4  cup           olive oil
                         salt
 
 Into 3 quarts rapidly boiling water, pour oil and 3 tablespoons salt.  Plunge 
 the dry pasta into the boiling water for about 6 minutes or until the pasta 
 is firm and not pasty upon crushing the noodle between two fingers.  Remove 
 and drain, rinse in cold water until pasta is chilled.  Toss chilled pasta in 
 olive oil and store in refrigerator.  If using fresh pasta, douse in boiling 
 water in a strainer from 90 to 120 seconds, then toss directly into the 
 prepared Alfredo sauce.  Immediately before serving, thrust the chilled pasta 
 in a strainer into boiling water to heat, then toss into Alfredo sauce.  
 Alfredo Sauce: We find it most efficient to prepare this in a saute pan.  
 Melt butter and add heavy cream.  Allow to come to a brisk boil.  Add 
 Parmesan cheese and whisk into bubbling cream.  Add crabmeat and gently stir 
 until hot.  Toss heated pasta noodles with sauce ever so carefully so as not 
 to shred the crabmeat and serve at once.
 
 Converted by MC_Buster.
 
 
 
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 NOTES : Posted to Recipes-r-Us and Karls-Eatery-Too 7/99