Ingredients
- 1 lb crab claws
- 1 lb crabmeat
- 1 lb fettuccine noodles, cooked
- 2 cups 2 Sisters' Salsa
- 1/4 lb butter
- 2 cups onions, chopped
- 1 cup green bell peppers, chopped
- 1 cup red bell peppers, chopped
- 1/4 cup minced garlic
- 1/4 cup flour
- 1/4 cup parsley
- 1 pint half and half
- 1 can evaporated milk
- 1/2 lb Velveeta cheese, cubed
- 1 (8 oz) package Kraft Jalapeno Cheddar Cheese
- 2 Sisters' Special Blend Seasoning, to taste
Instructions
- 1. Preheat oven to 350 degrees.
- 2. Grease a 3 quart casserole dish and set aside.
- 3. In a medium saucepan, melt butter over medium-high heat.
- 4. Add salsa, onions, bell peppers, and minced garlic. Cook 15 minutes or until vegetables are wilted, stirring often.
- 5. Stir in flour and cook, covered, for 15 minutes, stirring constantly.
- 6. Add crabmeat and parsley. Cover and cook 5 additional minutes, stirring frequently.
- 7. Add half and half, evaporated milk, and cheeses. Add seasoning to taste.
- 8. Bring mixture to a boil and then reduce to simmer.
- 9. Cover and simmer for 30 minutes, stirring occasionally.
- 10. Place cooked fettucine in a large mixing bowl.
- 11. Add crab mixture to fettuccine, stirring to blend well.
- 12. Pour mixture evenly into prepared casserole dish.
- 13. Bake 20-30 minutes or until heated through.
- 14. Allow to cool slightly before serving.
- Compliments of Chef John Folse
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