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Dungeness Crab Cake Fettuccini
Yield-4 servings
8 oz Fettuccini Pasta, Cooked
4 each Elliott’s Dungeness Crab Cakes
3 ounce Mushrooms, Shitake
1 tbsp Shallots, minced
¼ cup White wine
1 cup Heavy Cream
2 tbsp Parmesan Cheese, Shredded
2 oz Tomato, Fresh diced
1 tbsp Basil, Fresh Chiffonade
Instructions:
1. Heat a sauté pan over medium heat.
2. Add olive oil to the pan and add the minced shallots and
shitake mushroom and cook until mushrooms are tender.
3. Add the white wine and then the heavy cream and bring
to a boil.
4. Add the Elliott’s Crab Cake mix and stir to combine with
the cream.
5. Add the cooked fettuccini pasta and continue to cook until
the cream thickens around the pasta.
6. Serve in a pasta bowl and top with the shredded
Parmesan cheese, diced tomato and basil chiffonade.
7. Serve.
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