Crab Fettuccine

READY IN: 35mins
Top Review by Christine Walraven

Wonderful recipe! And easy to make. I did double the evaporated milk as it seemed a little "sticky" to me, but maybe I was not very precise with my flour measuring and it got so thick. Anyway, it tastes great, and I will make it again for sure! Even my four-year-old liked it!?!?!Bravo!!!!!

Ingredients Nutrition


  1. Cook and drain fettuccine as directed on package.
  2. While fettuccine is cooking, heat oil in 10-inch skillet over medium heat.
  3. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
  4. Stir in flour.
  5. Gradually stir in milk.
  6. Heat to boiling; reduce heat.
  7. Simmer uncovered until mixture thickens.
  8. Stir in crabmeat, 1/4 cup Parmesan cheese, salt, pepper and nutmeg into bell pepper mixture; heat through.
  9. Place fettuccine in serving bowl.
  10. Pour crab sauce over fettuccine; toss well.
  11. Sprinkle with cheese.

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