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Quick Crab Alfredo

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.
  • Makes
    8 servings

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 2 cups 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

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

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Reviews

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Average Rating:
  • Paula
    Dec 2, 2018

    Awesome recipe my kids and I love it!

  • mythyagain
    Aug 7, 2013

    Quick, delicious and filling.

  • Nicole2213
    Apr 22, 2013

    No comment left

  • kellydin86
    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!

  • smada3
    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

  • ladyshada
    Nov 12, 2010

    No comment left

  • plumshoe
    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!

  • daisey5
    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.

  • ryannheidi
    Jan 5, 2010

    No comment left

  • jcamerer
    Nov 3, 2008

    No comment left