Billy Beasley & Chuck Sebett Of Don Shetler Chevrolet

Louisiana Blue Point Lump Crabmeat Alfredo

Louisiana Blue Point Lump Crabmeat Alfredo

• 2 Tbsp butter
• 2 Tbsp minced garlic
• 3 Tbsp chopped fresh basil or 1 tbsp dried basil
• 2 Tbsp chopped fresh oregano or 2 tsp dried oregano
• 4 cups heavy whipping cream
• ¼ cup grated Parmesan cheese
• 1 Tbsp Creole Seasoning
• ½ Tbsp salt
• 1 & ½ tsp hot sauce
• 1 lb. lump crabmeat
• 1 lb. fettuccini, cooked according to package directions
• ¼ cup chopped green onions
• 2 Tbsp minced parsley

Method:
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, 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.

Enjoy!