Friday, August 24, 2007

Crab Alfredo

Ever consider murdering yourself with dairy fat? Well, here's how you do it, you make this then you eat a lot of it. Now kiss your wretched life goodbye as you moan on the couch while your soul marches towards the glowing light.

This was a) stupidly delicious, and b) so...excessive it took me three days before I could bring myself to look at the picture I took so I could make this post. I think I had some toast and salad the next day, but it's kind of a blur.

Let's roll.

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups heavy cream (or half & half if you wuss out)
1/2 cup (or more to taste) grated Parmesan cheese
Salt and white pepper to taste
Cayenne pepper
6 to 8 ounces cooked snow crab meat, cut into chunks*

Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color.

Wisk in the heavy cream, and stir until the mixture forms a thick sauce.

Stir in the cheese, and season to taste. Don't miss out on the dash of cayenne, it's good. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Too thick? Add a splash of your pasta water.

Cook only until the crab is heated through, toss with your freshly drained pasta and get down to the business of entering a food coma.

*Mine was flakier, and sort of dissolved into the sauce. Still really good though.

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