"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy “Crabmeat” Fettucine Recipe

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This recipe for Creamy “Crabmeat” Fettucine, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Duncan, Director, Alumni Relations, TTU
Added: Monday, January 28, 2008


1 lb. imitation crab meat sticks or bites
6 oz. uncooked fettuccine (or angel hair pasta)
3 tbsp. butter
1 small onion, chopped
2 stalks celery, chopped
½ med. red bell pepper, chopped
2 cloves garlic, minced
1 cup sour cream
1 cup mayonnaise
1 cup (4 oz.) shredded sharp cheddar cheese
2 tbsp. chopped fresh parsley
¼ tsp. salt
1/8 tsp. black pepper
Fresh chives (optional)
Artichoke hearts, drained and chopped (optional)

Preheat oven to 350 degrees. Spray a 2 qt. square baking dish with nonstick cooking spray. Cut crab meat into bite-sized pieces. Cook pasta according to directions until al dente. Drain and set aside. Melt 1 tbs. butter in skillet over med.-high heat. Add onion, celery, bell pepper, and garlic. Cook and stir 2 min. or until tender. Combine sour cream, mayo, cheese, parsley, salt and black pepper in large bowl. Add crab meat, pasta, artichoke hearts, and veggie mixture, stirring to combine. Pour into baking dish. Bake, uncovered, 30 minutes or until hot and bubbly. Garnish with chives. Tastes just as good cold as hot!




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