2 servings fettuccine, cooked
2 Tbsp butter
1 shallot, small dice
2 garlic cloves, minced
3/4 cup heavy cream
1/4 cup white wine
1/2 cup Parmesan cheese, finely grated
Old Bay seasoning
fresh basil, chiffonade
Melt butter over medium heat
Sweat shallots, then add garlic and cook a minute or two
Add cream, keep over medium/medium-high heat and reduce 3-5 minutes.
Toss in white wine and continue to reduce 3-5 more minutes. Toss in most of cheese, reserving some for sprinkling on top later.
Add seasonings to your liking, add basil chiffonade, reserving a little back for garnish, and stir through.
Stir in crab, reserving a fry leg or two for garnish. Heat through
Toss with pasta. Split between plates. Stack reserved crab, sprinkle with reserved Parmesan, top with sprinkling of reserved basil chiffonade.