- Servings: 4 servings
Ingredients:
| ½ cup | Butter |
| 2× 6-oz cans | White Crabmeat, drained and flaked |
| ⅓ cup | Chopped Fresh Parsley |
| 1 cup | Heavy Cream |
| ½ cup | Grated Parmesan Cheese |
| 2 oz | Cream Cheese, softened and cut into cubes |
| 1 cup | Shredded Monterey Jack Cheese |
| 8 slices | Bacon, crisp-cooked, drained and crumbled |
| 1 lb | Dried Angel Hair Pasta, cooked and drained |
| Fresh Parsley Sprigs, optional | |
Directions:
Melt butter in a medium saucepan over medium-high heat. Add crabmeat and parsley. Cook for 1 minute, stirring occasionally. Slowly stir in cream, Parmesan cheese, and cream cheese. Cook and stir about 3 minutes or until thickened. Fold in Monterey Jack cheese; heat about 1 minute more or until cheese is combined. Fold in the crumbled bacon. Serve immediately over pasta. Garnish each serving with parsley sprigs, if desired.
Helpful Tips:
Serve with a salad and a crusty warm bread.
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