Beer makes batters better, meat more tender, and sauces more flavorful.
Crab Fettuccine
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- #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.
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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