
Crabmeat Alfredeaux
I'm surprised that I haven't shared this recipe before. It's from my first cookbook, You Can't Keep New Orleans Out Of The Cook, which is being rereleased this year. Little did I know back then that one day I would have a lovable white standard poodle that I would name Alfredeaux. I have named dishes after other dogs, but in this case, he was named for the dish. 1/2 pound butter 1 tablespoon garlic, minced 1 1/2 cup milk 11/2 cup heavy cream 2 1/4 cup Parmesan cheese, grated