"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Crab Fettuccine Recipe

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This recipe for Creamy Crab Fettuccine, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jason Sansone
Added: Tuesday, January 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. imitation crab meat cut into bite size pieces
6 oz. fettuccine, cooked al dente
3 T. margarine, divided
1 sm. onion, chopped
2 ribs celery, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 c. reduced-fat sour cream
1 c. reduced-fat mayonnaise
1 c. shredded cheddar cheese
2 T. fresh parsley or 2 tsp. dried
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. cornflake crumbs

Directions:
Directions:
Melt 1 T. margarine in large skillet over medium-high heat. Add onion, celery, bell pepper and garlic; cook and stir 2 minutes or until vegetables are tender. Combine sour cream, mayonnaise, cheese, parsley, salt, and black pepper in a large bowl. Add crab meat, pasta and vegetable mixture. Pour into greased 2-quart baking dish. Melt remaining 2 T. margarine. Combine cornflake crumbs and margarine. Sprinkle evenly over casserole. Bake, uncovered, 30 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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