• Tommy Centola

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

1 tablespoon black pepper

1 tablespoon Creole seasoning

1/2 teaspoon Liquid Crab Boil (optional)

1 pound lump crabmeat, cleaned of shells

8 ounces spaghetti cooked al dente

In a large saucepan over medium heat, sauté garlic in butter for 3 minutes or golden brown. Add the milk and heavy cream. Heat until the edges start to bubble. Slowly add Parmesan cheese and mix until well blended. Add black pepper, Creole seasoning, and Crab Boil. Cook for 5 minutes or until desired thickness. Add crabmeat and turn off heat. After two minutes. Serve over cooked spaghetti.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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