- 1 lb fresh crabmeat, picked over for any shells
- 1 tbsp shadon beni, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp all purpose seasoning
- 1 tsp lime juice
- 2 ½ cups heavy cream
- 3 oz butter
- 1 ½ cups parmesan cheese
- 1 cup sliced fresh mushrooms
- Salt and pepper to taste
- 1 lb fettuccine
- 2 cloves garlic, minced
Place crabmeat in a bowl. Season with shadon beni, all purpose seasoning, salt and black pepper. Add lime juice and set aside for at least 30 minutes.
Cook the fettuccine in boiling water. Drain and set aside.
In a saucepan, heat 2 oz butter. Add the crabmeat and quickly cook for approximately 1 – 2 minutes. Remove and set aside.
In the same pot, add the remaining butter or margarine. When melted, add the mushrooms. Allow to cook until tender (about 3 minutes). Add the garlic and stir. Reduce the heat.
Add the cream and stir well. Add the Parmesan cheese and stir. Let simmer for 5 minutes, stirring often. More cream or cheese may be added to your taste and sauce thickness.
Add the crabmeat and mix well into the sauce. Taste and adjust seasonings if necessary. Add the cooked fettuccine. Mix well to combine.
Place the pasta into the serving bowls and sprinkle with chopped parsley and extra parmesan cheese. Serve immediately.