Ingredients
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1 cup lump crabmeat
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1/2 cup chicken broth
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1/2 cup half-and-half
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1/4 cup creme fraiche
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1 tablespoon butter
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2 cloves garlic, finely minced
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2 green onions, sliced
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2 teaspoons all-purpose flour
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1/4 teaspoon salt
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2 tablespoons parsley, chopped
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1 -1 1/2 teaspoon Emeril's Original Essence (Receipe #14372)
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4 ounces linguine, cooked
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parmigiano-reggiano cheese
Instructions
- Cook fettuccine according to package directions.
- Meanwhile, over medium heat melt the butter in a small saucepan.
- Add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes.
- Add the flour and salt, stir to blend.
- Lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche.
- Stir in Emeril's Essense and crab, stir to blend.
- Turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened.
- Serve sauce over cooked fetuccine and grate Parmesan Reggiano cheese over all.
- Serve immediately.