- Servings: 4 servings
|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|
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.
Serve with a salad and a crusty warm bread.