CRAB FETTUCCINE

Crab Fettuccine image

Didn't think you could improve on a classic? Just add melt-in-your-mouth crabmeat to an old favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 22m

Yield 4

Number Of Ingredients 12

Previous Next

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

Steps:

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, 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 Facts : Calories 405, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 2 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg