Imitation
Crab Fettuccine


8 oz uncooked fettuccine
2 tsp. olive oil
1 clove garlic, finely chopped
1 small red bell pepper, chopped (1/2 cup)
2 tsp. flour
1-1/2 cups evaporated milk
1 pound imitation crabmeat, cut up
1/4 cup grated parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
grated parmesan cheese, if desired


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

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