This is a simple pasta recipe that I have had in my recipe box for many years thanks to a Louis Kemp Seafood package from 1993. I know, I know – I should use real crab and not the imitation stuff. Shrimp would work well here, too. Can I plead laziness and that we just got home from vacation??

Anyhow, the recipe uses your basic roux for a sauce. You can make anything that needs a white sauce using a roux, just change the butter/flour/milk proportions depending on how thick you want the sauce to turn out (lots of tutorials online!) and then add whatever you want. We do love this recipe! Actually it was hard to get the photos as my husband couldn’t wait until dinner was ready! It is quick, inexpensive and tastes a lot more fussy than it was to make. If you have more than 2 hungry adults, I would double the recipe or at least double the amount of sauce.

Crab Seafood Pasta

Ingredients:

• 2 Tbsp butter
• ½ cup chopped onion
• 4 tsp flour
• 1 ½ cups half and half
• ¼ cup grated Parmesan cheese
• 1 pkg (8 oz) imitation crab meat
• 6 oz cooked pasta (I like angel hair)
• Parsley, dried or fresh/chopped, for garnish

Melt butter in pan, add onion and cook until translucent. Stir in flour. Gradually add half and half, stir constantly until thickened. Add Parmesan cheese, cook and stir until smooth. Fold in crab, heat 3 minutes, stir occasionally. Toss pasta with sauce, sprinkle with parsley.