Didn't think you could improve on a classic? Just add melt-in-your-mouth crabmeat to an old favorite.
Crab Fettuccine
- Prep Time 10 min
- Total 22 min
- Servings 4
- Ingredients 12
Ingredients
- 8 ounces uncooked fettuccine
- 2 teaspoons olive or vegetable oil
- 1 garlic clove, finely chopped
- 1 small red bell pepper, chopped (1/2 cup)
- 2 teaspoons Gold Medal™ all-purpose flour
- 1 1/2 cups evaporated skimmed milk
- 1 pound imitation crabmeat, cut up
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- Grated Parmesan cheese, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Cook and drain fettuccine as directed on package.
-
Step2While 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.
-
Step3Stir crabmeat, 1/4 cup 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 cheese.
Nutrition
405
Calories
6 g
Total Fat
32 g
Protein
58 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 405
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Cholesterol
- 85 mg
- Sodium
- 1250 mg
- Potassium
- 520 mg
- Total Carbohydrate
- 58 g
- Dietary Fiber
- 2 g
- Protein
- 32 g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 30%
- 30%
- Calcium
- 30%
- 30%
- Iron
- 16%
- 16%
Exchanges:
4 Starch; 3 Very Lean Meat;Tips from the Betty Crocker Kitchens
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