Dungeness Crab Cake Fettuccini
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:
- Heat a sauté pan over medium heat.
- Add olive oil to the pan and add the minced shallots and shitake mushroom and cook until mushrooms are tender.
- Add the white wine and then the heavy cream and bring to a boil.
- Add the Elliott’s Crab Cake mix and stir to combine with the cream.
- Add the cooked fettuccini pasta and continue to cook until the cream thickens around the pasta.
- Serve in a pasta bowl and top with the shredded Parmesan cheese, diced tomato and basil chiffonade.
- Serve.
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