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