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Melt butter over low heat in a large iron frying pan (You must use an iron or all aluminum fry pan because of lighting the brandy on fire.). Add crab and shrimp, and turn to coat
with butter. Add brandy at edge of pan, and as soon as it warms, light it. Stir shellfish gently with brandy until flames die. Add sour cream, Hollandaise, Worcestershire, A-1, liquid hot pepper
seasoning, parsley and a generous grinding of black pepper. Stir gently to mix and heat through. Serve over hot spaghettini that has been placed on two warm serving plates. Grind on additional pepper.
Sprinkle lightly with Parmesan. Serves 2.
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