 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Our son always loved this recipe. He never knew it was made with you-know-what, FAKE crab, until after he worked on a crab boat a few years ago! Of course, you can always use real crab. It's easy to put together and with a salad it makes a nice meal. I always make it with lowfat sour cream, lowfat soup, and I just use butter flavored cooking spray to replace the butter. When done this way it cuts out almost all the fat, and it's still good. Ingredients:
1 (8 ounce) package wide egg noodles, cooked |
2 tablespoons butter |
1/2 lb mushroom, sliced |
1 (10 3/4 ounce) can cream of mushroom soup |
1 cup milk or 1 cup fat-free half-and-half |
1/4 cup marsala wine |
16 ounces imitation crabmeat |
1 (10 ounce) package frozen peas, thawed |
8 ounces sour cream |
2 tablespoons parsley, minced |
1/2 teaspoon ground cayenne powder |
salt and pepper, to taste |
Directions:
1. In butter, cook mushrooms until all liquid is absorbed.
2. Stir in soup, milk, and wine and bring to boil.
3. Reduce heat, stir in crab, peas, and sour cream.
4. Heat through, but do not boil.
5. Toss with noodles and parsley; serve.
|
|