Close
Ingredients
| pasta (fettuccine): 8 oz |
| olive oil: 1 Tbl |
| garlic: 1 clove (finely chopped) |
| red bell pepper (chopped): 1/2 cup |
| all-purpose flour (unsifted): 2 tsp |
| nonfat canned evaporated milk: 1 1/2 cups |
| imitation alaska king crab: 1 lb (cut up) |
| parmesan cheese (grated): 1/4 cup |
| salt: 1/4 tsp |
| black pepper |
| ground nutmeg: 1/8 tsp |
Crab Fettuccine
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, heat oil in 10-inch skillet over medium heat.
- Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in flour.
- Gradually stir in milk.
- Heat to boiling; reduce heat.
- Simmer uncovered until mixture thickens.
- Stir in crabmeat, 1/4 cup Parmesan cheese, salt, pepper and nutmeg into bell pepper mixture; heat through.
- Place fettuccine in serving bowl.
- Pour crab sauce over fettuccine; toss well.
- Sprinkle with cheese.