topic Re: Paging Forrestwolf in Recipes

Paging Forrestwolf

dmginca — Thu, 06 Mar 2014 02:43:36 GMT

Hello,

I was reading this most interesting recipe you posted in the February Game. Please tell me, what is 6-8oz Cooked Snow Crabmeat? From the legs? 6 legs? 6 bodies? Do you think just regular jumbo lump would do? And how much would you recommend.

Have a hot date impending, a birthday, for the new guy in my life and this sounded delish. Either that or Vodka Penne, really sauce him up. lol Naw...just kidding. But this single lady needs a bit of help.

Thanks!!!!

forrestwolf
Red Lobster Crab Alfredo

makes 4 servings

8 ounces linguine
4 tablespoons butter
4 tablespoons flour
2 cups half-and-half
1/2 cup grated parmesan cheese (or more)
salt & pepper
1 teaspoon cayenne pepper
6 (8 ounce) cooked snow crabmeat, cut into chunks

Re: Paging Forrestwolf

DorothyL — Thu, 06 Mar 2014 05:26:27 GMT

Hi dmginca, as you can tell, I'm not Forrestwolf. But, thought I'd share with you my small knowledge about snow crabmeat. There is the snow crab clusters, (crab legs). I've used this before in recipes. I've never made the above recipe but I'm making a copy of it. Sounds great.

Forrestwolf is really great about getting back to someone that is paging her. Since this is her recipe you may want to wait until you hear from her. I really wouldn't know if a substitution would be as good since I have never made this before.

I'm sure your new guy will love it.

Re: Paging Forrestwolf

AnneMary — Thu, 06 Mar 2014 05:59:39 GMT

This looks wonderful! I do hope forrestwolf gets back to you.

Question: Have you listed all the ingredients? Is this baked at all? Any topping?

Re: Paging Forrestwolf

dmginca — Thu, 06 Mar 2014 19:52:36 GMT

Here is the recipe in its entirety from the February Recipe Game:

forrestwolf
Red Lobster Crab Alfredo

makes 4 servings

Cook linguine according to package.
Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.
Do Not let it color.
Whisk in the half-and-half and stir until the mixture forms a thick sauce.
Stir in the cheese and season to taste.
Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.
Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.

Re: Paging Forrestwolf

dmginca — Thu, 06 Mar 2014 19:59:25 GMT

Hello DorothyL.........Thank you for your help. Being on the west coast, I am sure I could find Snow King crab, but we are more abundant in Dungeons crab. At least though, now I kinda know I am looking for leg meat. Given that I've not ever made this recipe too, I would think that just about any crab would do. Maybe?

Hey....I am settled on nothing so if you or anyone out there reading has some other ideas to win this guy's stomach over, whether it be main coarse or dessert or whatever, than by all means, please post them!!! I need every advantage I possibly can have!!! This guy is a real keeper and at my age, eh hemm...we'll just leave it at upper 40's, I don't want to let him get away!!

And yes; Ms Forrestwolf does seem like the type to get back when she has a free second to spare. xo

Be well! Happy Cooking!

Re: Paging Forrestwolf

Poodlepet2 — Fri, 07 Mar 2014 00:24:19 GMT

I'm sure dungeness crab would work out really well: I don't think there's ever a problem in using what's local and fresh.

FYI, snow crab is fished for in the Pacific cold,cold waters (Alaska). It's caught and cooked on the boat, and is usually sold frozen at your grocery or it will say "Previously frozen". They are really easy to steam and easy to crack. Most of the time I can bend a leg and it snaps open: if it's a little soft and pliable, I am not afraid to use my kitchen shears! The meat accumulates rapidly because it is a meaty critter! But once again, I think you could use whatever your heart desires.

Poodlepet

Re: Paging Forrestwolf

Poodlepet2 — Fri, 07 Mar 2014 00:27:26 GMT

Dmginca, I think you would be just fine using whatever is available to you: heck, the base recipe would be fantastic with chicken!

Dungenness crab is delectable: I don't think anybody would call it a shoddy meal if that's what you made it with.

Poodlepet

Re: Paging Forrestwolf

AuntG — Fri, 07 Mar 2014 01:26:03 GMT

I think you'll wow him with either recipe. I'd start with the Vodka Penne and if he's a keeper, spend the money on the crab dish.

Re: Paging Forrestwolf

forrestwolf — Fri, 07 Mar 2014 02:24:06 GMT

Hello.................. Sorry, but I have not been around as much lately.........I do so hate when the body starts going down hill and you have no brakes to stop it ........... Now.....You can really use any kind of nicer lumps of crab.....NOT THAT IMITATION STUFF........PLEASE............ I use nice lump crab from Publix, as not able to get a lot of Alaskan crab in this area, and when it is available, you have to 2nd mortgage the home....... I also do not recommend canned crab, as it turns out like almost shredded, and gets lost in a recipe in my opinion.........Use what you have in your area, without breaking the bank..........I love this recipe, and I will tell you that when I have served it for guest, I put the servings in individual Rachael Ray small bubble and brown gratin dishes,( now, not the little dippers mind you) and quickly run under the broiler, with rack on middle of oven, not directly at the element, after a small sprinkling of parm cheese........also, a little sprinkle of nutmeg is another great addition that makes them wonder what the taste is that is different and very good at the same time......Good luck with the recipe..........AND THE MAN..............

Re: Paging Forrestwolf

ceekay — Fri, 07 Mar 2014 03:30:25 GMT

You might want to make sure he can eat shellfish. So many people have allergies. You don't want your evening to be memorable for the wrong reason!

I missed this recipe first time around. Looks delicious! Of course, it would have to be made with shrimp at our house as one of us cannot eat crab or lobster. I know, weird allergy...

Good luck with your dinner!

Re: Paging Forrestwolf

dmginca — Fri, 07 Mar 2014 04:59:55 GMT

I don't know what I am thrilled for most? The advice and help or all the well wishes!!! With all these good vibes going out into the universe, than how could he not be swayed! Thank you very much!

Poodlepet...cute nic! Thank you for your education on purchasing snow crab. Living outside of San Francisco, I am spoiled for choice more often than not. But chicken is a good way to go too! Waving to FL. ((PP))

AuntG....you made me holler with laughter! Yes; think Vodka would be cheaper. Got any recipes with Vodka since I don't drink? Stay warm up in WI!!! ((AG))

Forrestwolf....I hear ya Honey! Try putting the handbrake on while you drive, it may help slow things up. Or not, that is what I am trying to do!! (wink) Thank you for all the tips and tricks! So, do I mix the nutmeg in with the butter, flour and cream? That is where I'd do it unless you say not. I like the idea of topping and broiling with parm! Love parm!! No imitation....can't stand the stuff! So, one last thing, if I don't buy 6-8oz legs, how much lump or what not do I buy?? Can you relate it to me in pounds please! ((FW))

Ceekay....oh yes; thanks for the reminder! And the good ideas about subbing out shrimp and lobster. ((CK))

Huggies to you all!

Happy cooking! Be well.

Re: Paging Forrestwolf

forrestwolf — Fri, 07 Mar 2014 16:53:03 GMT

If you look up other recipes, they tell you to use 8 oz of crab meat, just as I always have.......I like to leave it in bigger pieces, and not shredded as Red Lobster does with theirs....BUT they have changed the way they make it and I do not even go to Red Lobster any more......and understand in crab world, a cup of crab is only 5-6 oz, so use more than just a measured cup........As for the nutmeg, yes you do grate Fresh nutmeg in with the sauce, not sprinkle on top before broiling........This is really an easy and delish dish.......Again........good luck.........And let us know how it goes...........

Re: Paging Forrestwolf

dmginca — Fri, 07 Mar 2014 23:24:03 GMT

Thanks for the measurements Forrestwolf! I've been cooking since I was 14 and you would have thought that this would not be so difficult.

Have a good weekend!

XO XO XO

Re: Paging Forrestwolf

forrestwolf — Sun, 09 Mar 2014 23:38:49 GMT

I promise, not difficult at all, so you can spend your time......er...elsewhere........getting ready for the big night..........