Quick Crab Alfredo Recipe

4 7 13
Quick Crab Alfredo Recipe
Quick Crab Alfredo Recipe photo by Taste of Home
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Quick Crab Alfredo Recipe

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4 7 13
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (1 pound) penne or medium tube 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 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

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.
Drain pasta; top with crab sauce. Sprinkle with Parmesan cheese and parsley. Yield: 8 servings.
Originally published as Crab Alfredo in Quick Cooking September/October 2005, p24

Nutritional Facts

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

  • 1 package (1 pound) penne or medium tube 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 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
  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 Parmesan cheese and parsley. Yield: 8 servings.
Originally published as Crab Alfredo in Quick Cooking September/October 2005, p24

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Reviews forQuick Crab Alfredo

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[email protected] User ID: 1202636 129898
Reviewed Aug. 7, 2013

"quick, delicious and filling."

MY REVIEW
kellydin86 User ID: 3434170 97064
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 User ID: 1478009 129987
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 User ID: 923064 66222
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 User ID: 146806 144312
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 User ID: 343699 144308
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 User ID: 414343 144305
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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