Quote:
Originally posted by korzon
im waiting on the crab rotel
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the crab rotelle rocked
take one pound real or imitation crab meat, crumble it up in a bowl with a little lemon juice, salt and pepper
for the sauce:
melt 2 tablespoons of butter over medium heat in a saucepan, add flour and stir until everything it well blended. Slowly start pouring 2 cups of milk into the mixture, whisking as you pour. Whisk until smoothe, then turn the burner up to high and continue whisking until it starts a slow boil, then turn down the burner to low and sauce will start to thicken. Add one pound grated white cheddar cheese and whisk until all of the cheese is melted. Add salt and pepper to taste and 1 teaspoon of red pepper flakes (optional).
In a seperate pan, boil 6 cups of salted water and add a 20 ounce package of rotelle trio noodles (you can use any kind of dry noodles, but I like the flavor of the trio noodles and the texture of the rotelle for this dish). When they are done cooking, empty them in a collander to drain the water. Put the noodles back in the pan, add in the crab mixture and slowly stir in the sauce with a wooden spoon (be careful not to mix too hard or it'll moosh up the noodles).
Drain a small can of unsalted corn and shake well. Stir the corn into the pasta and continue to heat over low heat until the crab and corn are hot.
If the sauce is too thick, dilute it with a little milk.
Optional: add a small to medium diced red or green bell pepper
another option: mix in 2 tablespoons of capers just before serving.