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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook fettuccine according to package directions. | 2. Meanwhile, over medium heat melt the butter in a small saucepan. | 3. Add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes. | 4. Add the flour and salt, stir to blend. | 5. Lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche. | 6. Stir in Emeril's Essense and crab, stir to blend. | 7. Turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened. | 8. Serve sauce over cooked fetuccine and grate Parmesan Reggiano cheese over all. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lump crabmeat	1	cup		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
half	1/2	cup		-	-	-	-
creme fraiche	1/4	cup		100.8667	0.0	22.44	0.5667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
purpose flour	2	teaspoons		100.8667	0.0	22.44	0.5667
salt	1/4	teaspoon		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
emeril	1 - 1 1/2	1/2		100.8667	0.0	22.44	0.5667
linguine	4	ounces	cooked	100.8667	0.0	22.44	0.5667
parmigiano reggiano cheese				100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.