Fettucine with Crab
An easy weeknight meal, with a twist!
Ingredients
Instructions
  1. Boil the water and start to cook the linguine or fettucine noodles.
  2. While the noodles cook, in a sauce pan melt one stick of butter or margarine (See notes, I cut back to 1/2 stick or 4 tablespoons). Add 1/4-1/2 tsp. minced garlic (original recipe says optional, but I always add and use at least 1/2 t). Stir in 2 tablespoons of flour.
  3. To this mixture, add 1 1/4 cups of milk. (any milk works, even skim) . Cook this mixture and stir til it thickens a little. Then add 1/3 cup parmesan cheese. Turn down and simmer; stirring occasionally.
  4. Add one package of imitation crab meat and heat through (about 5 minutes or so). Drain pasta and stir it into the alfredo sauce and serve.
Recipe Notes

Original Recipe Notes: These amounts are easily varied. You can add a little milk if the sauce is too thin or for taste, add more parmesan. You can vary it also by using chicken instead of crab and/or adding broccoli. This recipe is foolproof and you’ll LOVE it.

  • Stacy’s Notes – I made this recipe the first time according to how it was written (using a full stick of unsalted real butter).  We found it to be very rich, so now, I cut back and just use 1/2 stick (4 tablespoons) melted butter.
  • I do always add the garlic, and usually use at least 1/2 teaspoon if not more.
  • I also use extra spices like more garlic powder and white pepper.
  • Depending on how long the sauce simmers and how thick it gets, I often add a bit more milk to thin it out.  The sauce should be on the thin side before you add the pasta, as the pasta soaks it up a lot.
  • Good comfort food! 🙂