Cindy's Crab Fettuccine

• 1 lb fresh lump crabmeat
• 12 cup butter or 12 cup margarine
• 2 garlic cloves, pressed
• 1 12 cups half-and-half
• 1 (9 ounce) package fettuccine, cooked
• 12 cup shredded parmesan cheese
• 12 cup chopped fresh parsley
• 12 teaspoon fresh ground pepper
• 1 pinch nutmeg (optional) or 1 pinch red pepper (optional)

1. Drain crabmeat, removing any bits of shell.
2. Melt butter in a large skillet over medium heat; add pressed garlic and saute until tender.
3. Stir in half and half and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, 5 to 7 minues or until mixture is thickened.
5. Add crabmeat, hot cooked pasta, parmesan cheese, chopped parsley and pepper, tossing gently.
6. Serve immediately.

lump crabmeat, butter, garlic, parmesan cheese, parsley, ground pepper, nutmeg

Taken from www.food.com/recipe/cindys-crab-fettuccine-265222 (may not work)