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I use canned soup and sour cream to hurry along a rich sauce that coats imitation crab. When spooned over penne pasta and garnished with grated Parmesan cheese and minced fresh parsley, it's an easy entree that looks and tastes elegant.—Susan Anstine, York, Pennsylvania
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 457 calories, 20 g fat (12 g saturated fat), 64 mg cholesterol, 717 mg sodium, 52 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Crab Alfredo in Quick Cooking September/October 2005, p24
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Reviewed on Sep. 09, 2011 by kellydin86
I loved this recipe. I make it all the time, especially if we're having company. Its filling and goes great with steamed brocolli and garlic bread. I usually use fat free sour cream and 1 package of crab and substitute shrimp for the other packet. Delicious!
Reviewed on Aug. 14, 2011 by smada3
I made this as written and it was pretty good. I would make it again but tweak it to my families preference. It was super easy to make
Reviewed on Mar. 28, 2010 by plumshoe
I have made this dish handful of times! But tonight I tried something different: instead of sour cream, try french onion dip! It eliminates having to chop the onions, and still provides that onion flavor. However, I did increase the milk to 1 cup, and left all other measurements the same. Excellant!
Reviewed on Feb. 01, 2010 by daisey5
I loved it! The only changes I made were to use fat free sour cream and low fat milk and I cut it down for 2 people.
Reviewed on Sep. 13, 2008 by Sweet Em
I never thought I found find this recipy again, after making it 2 years ago. Loved it, and want to make it ASAP! Found that cutting the crab into smaller parts made them disapear in the sauce. I served it over biscuits, and it was great!
Reviewed on Sep. 04, 2008 by Amy1
Wow!! This is a fabulous recipe. The only changes that I made to this are: I use only 1/4 tsp of Italian seasoning, and I cut the pieces of crab meat into halves or thirds. I also use dried parsley instead of fresh. I triple this recipe, and freeze it. My son (age 3) gobbles up this dish in a hurrry. :)
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