Crab Fettuccine

• 8 ounces uncooked fettuccine
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 12 cup chopped red bell pepper
• 2 teaspoons all-purpose flour
• 1 12 cups evaporated skim milk
• 1 lb imitation crabmeat, cut up
• 14 cup grated parmesan cheese
• 14 teaspoon salt
• pepper
• 18 teaspoon ground nutmeg

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

fettuccine, olive oil, clove garlic, red bell pepper, flour, milk, imitation crabmeat, parmesan cheese, salt, pepper, ground nutmeg

Taken from www.food.com/recipe/crab-fettuccine-22239 (may not work)