Vicki Lawrence's Crab Allandro

Recipe Ingredients

		Tomato Sauce
2 cups	125g / 4.4oz	Fresh tomatoes - crushed
1 tablespoon	15ml	Butter
12 oz	340g	Crabmeat
1 tablespoon	15ml	Dry basil
1 tablespoon	15ml	Garlic clove - chopped
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/8 teaspoon	0.6ml	Msg
		Fettucine Sauce
1/2 cup	99g / 3.5oz	Butter - softened
1		Egg yolk
1/4 cup	59ml	Whipping cream
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1/8 teaspoon	0.6ml	Pepper
		Remaining Ingredients
1 lb	454g / 16oz	Fettucine
1/2 teaspoon	2.5ml	Salt
12		Crab legs - cooked (opt)

Recipe Instructions

TOMATO SAUCE: In medium skillet, sauteetomatoes in butter; add remaining ingredients and simmer for 15-20 minutes. Set aside. FETTUCINE SAUCE: In small bowl, beat butter until fluffy. Continue beating while adding egg yolk and then cream. Beat in cheese; season with pepper. Set aside. COMBINE: Prepare fettucine in boiling, salted water until tender; drain. In large pan combine fettucine and fettucine sauce; cook briefly until sauce becomes a very creamy consistency. Add tomato sauce; heat through while tossing thoroughly. Serve immediately with 2 crab legs per person if used.

Source:
Elizabeth Powell

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