Saturday, November 24, 2012

Fettucine with Creamy Crab


Wednesday 14 November
We've done crab sauce for fettucine in various ways, but this was one of the simplest.
Just melted butter, a dose of cream to thicken, a little lemon vodka to season, the crab to heat up, and at the end a handful of chiffonaded sorrel for a note of citrus green.

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