If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Crab Fettuccine
- add review
- #54200
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
8 ounces uncooked fettuccine pasta
2 teaspoons olive or vegetable oil
1 clove garlic, finely chopped
1 small red bell pepper, chopped
2 teaspoons flour
1 1/2 cup fat-free evaporated milk
1 pound imitation crabmeat, cut up
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
grated Parmesan cheese for topping, if desired
directions
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 crabmeat, Parmesan cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with additional Parmesan cheese if desired.
added by
louie3
nutrition data
458 calories, 6 grams fat, 68 grams carbohydrates, 31 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
December 11, 2016
Great recipe and works with other types of pasta.However I do use full-fat evaporated milk as I avoid fat-free and reduced-fat diary.
January 11, 2013
this uses imitation crab but i wld. use canned, also evaporated milk makes it easy sounds like a keeper for the trailer