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Quick Crab Alfredo Recipe

Quick Crab Alfredo Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2 packages (8 ounces each) imitation crabmeat, flaked
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley

Directions

  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Whisk in the sour cream, soup, milk, salt, garlic powder, Italian seasoning and pepper until blended. Cook and stir until heated through (do not boil). Stir in crab; heat through.
  • 2. Drain pasta; top with crab sauce. Sprinkle with cheese and parsley. Yield: 8 servings.

Nutritional Facts

1 cup: 457 calories, 20g fat (12g saturated fat), 64mg cholesterol, 717mg sodium, 52g carbohydrate (6g sugars, 2g fiber), 15g protein .

Reviews for Quick Crab Alfredo

Sort By :
MY REVIEW
mythyagain@yahoo.com
Reviewed Aug. 7, 2013

"Quick, delicious and filling."

MY REVIEW
kellydin86
Reviewed Sep. 9, 2011

"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!"

MY REVIEW
smada3
Reviewed Aug. 14, 2011

"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"

MY REVIEW
plumshoe
Reviewed Mar. 28, 2010

"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!"

MY REVIEW
daisey5
Reviewed Feb. 1, 2010

"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."

MY REVIEW
Sweet Em
Reviewed Sep. 13, 2008

"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!"

MY REVIEW
Amy1
Reviewed Sep. 4, 2008

"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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.