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Ingredients
1/2 lb Dungeness Crab
Meat
1/4 cup tiny Shrimp
1/4 cup Butter,
1/4 cup Brandy
3 Tbsp chopped
fresh Parsley
1/3 cup Sour Cream
1/4 cup Hollandaise Sauce
1 tsp Worcestershire
Sauce
1 tsp A-1 Steak Sauce
few drops Liquid Hot-Pepper Sauce
freshly ground Black Pepper, to
taste
6 ounces Spaghettini or Vermicelli, cooked al dente
Directions
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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