Things have been crazy around here. Pony Penning took place last week here on Chincoteague, second only to Christmas around these parts. Friends and family are in town, we were busy running around to one event or another, and good home-cooked meals (and blogging) kind of fell by the wayside.
Crab season is also in full swing here on the Eastern Shore. They’re cheap, plentiful, and heavy. I paid $50 for a bushel of #1’s the other day – that’s insanity! I’m very fortunate to be able to cut out the middle men, and go directly to the source.
On those nights when things are crazy, and you want something easy and delicious that doesn’t take forever – this crab alfredo always answers the call. Five minutes to make the creamy sauce while the pasta is cooking, a quick warm-up in the pan for some fresh crab meat… and you have an ahhhmazing pasta dish that took no time to prepare, but is impressive as all get out!
A side of steamed broccoli or a green salad, and a glass of white wine paired alongside makes for a perfect light summer meal.
Crab Alfredo Pasta
1 lb jumbo lump crabmeat
2 Tbsp butter
1 clove garlic, very finely minced
1 lb fettucini or linguine pasta
fresh lemon wedges (for garnish)
fresh parsley (fresh garnish)
For the Alfredo sauce:
8 Tbsp butter
2 cups heavy cream
3 tsp cornstarch
2 Tbsp cold water
1 cup Parmesan cheese, shredded
kosher salt
ground white pepper
Cook pasta according to package directions. Drain, and place back in the pot.
While pasta is cooking, prepare the sauce. Melt 8 Tbsp (1 stick) butter in a large saucepan over medium-high heat. Slowly whisk in the heavy cream. Cook, over medium heat until simmering. Combine the cornstarch and cold water, whisk into the cream mixture. Cook, whisking constantly, until sauce thickens. Take off heat, and whisk in the Parmesan cheese. Season to taste with salt and white pepper. Keep warm while you prepare the crab.
Melt remaining 2 Tbsp butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the crabmeat and carefully toss to coat in the garlic butter. Let sit for about two minutes, until just warmed through.
Add 3/4 of the Alfredo sauce to the pasta, and toss to coat. Plate portions of the pasta on a plate, and top with a generous portion of the crabmeat. Serve with a wedge of lemon and fresh parsley for garnish, if desired. Serve immediately.
