Chef John Folse: Crabmeat Fettuccine with 2 Sisters' Salsa

Chef John Folse: Crabmeat Fettuccine with 2 Sisters' Salsa

NEW ORLEANS, LA (WVUE) - Fettuccine is Italian for "small ribbons" and is often used to describe the thin, flat ribbons of pasta. It is very popular in Roman and Tuscan cuisine. We adapted this recipe from 2 Sisters' Salsa Company. The addition of their signature salsa as well as the crab claws and crabmeat, guarantee to make this Italian classic a Bayou favorite.

PrepTime: 1½ Hours

Yields: 4–6 Servings


1 pound crab claws

1 pound crabmeat

1 pound fettuccine noddle, cooked

2 cups 2 Sisters' Salsa

¼ pound butter

2 cups chopped onions

1 cup chopped green bell peppers

1 cup chopped red bell peppers

¼ cup minced garlic

¼ cup flour

¼ cup chopped parsley

1 pint half and half

1 can evaporated milk

½ pound Velveeta® cheese, cubed

1 (8-ounce) package Kraft® Jalapeño White Cheddar Cheese

2 Sisters' Special Blend Seasoning to taste


Preheat oven to 350°F. Grease a 3-quart casserole dish and set aside. In a medium saucepan, melt butter over medium-high heat. Add salsa, onions, bell peppers and minced garlic then cook 15 minutes or until vegetables are wilted, stirring often. Stir in flour and cook, covered, 15 minutes, stirring constantly. Add crabmeat and parsley. Cover and cook 5 additional minutes, stirring frequently. Add half and half, evaporated milk and cheeses then season to taste using 2 Sisters' Special Blend Seasoning. Bring mixture to a boil then reduce to simmer. Cover and simmer 30 minutes, stirring occasionally. Place cooked fettuccine in a large mixing bowl. Add crab mixture to fettuccine, stirring to blend well. Pour mixture evenly into prepared casserole dish. Bake 20–30 minutes or until heated through. Allow to cool slightly before serving.

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