Louisiana Blue Point Lump Crabmeat Alfredo
This classic Italian dish gets a Cajun treatment with the addition of spices and lump crabmeat.

Ingredients:
2 tablespoons butter
2 tablespoons minced garlic
3 tablespoons chopped fresh basil
or 1 tablespoon dried basil
2 tablespoons chopped fresh oregano
or 2 teaspoons dried oregano
4 cups heavy whipping cream
one quarter cup grated Parmesan cheese
1 tablespoon Tony Chachere's
Creole Seasoning
one-half tablespoon salt
1one-half teaspoons hot sauce
1 lb. lump crabmeat
1 lb. fettuccini, cooked according
to package directions
one quarter cup chopped green onions
2 tablespoons minced parsley

Directions:
1. Heat butter in a large skillet over medium heat until melted. Add garlic, basil, and oregano and sauté for 1 minute.
2. Add heavy whipping cream, Parmesan cheese, salt, Tony Chachere's Creole Seasoning and hot sauce. Simmer over medium heat until cream starts to reduce and thicken.
3. Add crabmeat and simmer for 1 minute. Add pasta and cook until pasta is heated.
4. Stir in green onions and parsley and simmer for an additional minute.
Yields 4-6 servings.


Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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