Crab Alfredo

Susan A. of York, Pennsylvania uses canned soup and sour cream to
create a quick, rich sauce that coats imitation crab. When spooned
over penne pasta and garnished with grated Parmesan and minced fresh
parsley, it's an easy entree that looks and tastes elegant.

Prep/Total Time: 25 min.

1 package (16 ounces) penne or medium tube pasta
1/2 cup chopped onion
1/4 cup butter
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, flaked
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Cook pasta according to package directions. Meanwhile, in a large
skillet, saute onion in butter until tender. Whisk in the sour cream,
soup, milk, salt, garlic powder, Italian seasoning and pepper until
blended. Cook and stir until heated through (do not boil). Stir in
crab; heat through.
Drain pasta; top with crab sauce. Sprinkle with Parmesan cheese and
parsley. Yield: 8 servings.


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