Name: Crab Fingers Rickey Jackson
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1/4 pound butter; 1/2 cup water; 1 pound crab claws; Salt and pepper; 1/2 cup bread crumbs; 1 ounce lemon juice; Pinch fresh parsley; Fettuccine Alfredo, recipe follows; 1 pound fresh fettuccine noodles; 6 ounces butter (1 1/2 sticks); 1/2 pound Parmesan cheese; 1 teaspoon black pepper; 1 cup half-and-half, heated; 1 teaspoon salt

Directions

Melt butter in a saucepan and add water. When it comes to a boil put in the crab claws. Add salt, pepper and bread crumbs. Cook for 2 minutes. Add lemon juice and parsley. Serve over Fettuccine Alfredo.

Fettuccine Alfredo:

Put noodles in salted boiling water, stir and cook for 90 seconds. Strain noodles loosely. Melt butter lightly in a pan. Put noodles in with the melted butter. Add cheese and pepper and toss well. Add hot cream. Toss again well.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Impastato's Restaurant, Metairie, LA

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Crab Fingers Rickey Jackson

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