(Fake) Crab Stroganoff

"Our son always loved this recipe. He never knew it was made with you-know-what, FAKE crab, until after he worked on a crab boat a few years ago! Of course, you can always use real crab. It's easy to put together and with a salad it makes a nice meal. I always make it with lowfat sour cream, lowfat soup, and I just use butter flavored cooking spray to replace the butter. When done this way it cuts out almost all the fat, and it's still good."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
30mins
Ingredients:
12
Serves:
6
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ingredients

  • 1 (8 ounce) package wide egg noodles, cooked
  • 2 tablespoons butter
  • 12 lb mushroom, sliced
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup milk or 1 cup fat-free half-and-half
  • 14 cup marsala wine
  • 16 ounces imitation crabmeat
  • 1 (10 ounce) package frozen peas, thawed
  • 8 ounces sour cream
  • 2 tablespoons parsley, minced
  • 12 teaspoon ground cayenne powder
  • salt and pepper, to taste
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directions

  • In butter, cook mushrooms until all liquid is absorbed.
  • Stir in soup, milk, and wine and bring to boil.
  • Reduce heat, stir in crab, peas, and sour cream.
  • Heat through, but do not boil.
  • Toss with noodles and parsley; serve.

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Reviews

  1. Delicious, PotPie! Used some dry white wine in place of the Marsala; but I bet the Marsala is wonderful in this...Next time! Served over linguini. YUM! Definitely a keeper!
     
  2. This was very good. I added a little Old Bay seasoning to the sauce but otherwise followed the recipe exactly. I wonder how this would taste with shrimp and/or scallops.
     
  3. The low fat subs might not have richness of their full fat brothers but they make it possible to have lovely dishes like this. I used No Yolk noodles, low fat mushroom soup, fat free evaporated milk and low fat sour cream. The (fake)crab in place of beef was a lovely change. I did add some finely diced onion to the mushroom saute. Thank you for a dinner dish that I'll make again with no guilt.
     
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Tweaks

  1. Delicious, PotPie! Used some dry white wine in place of the Marsala; but I bet the Marsala is wonderful in this...Next time! Served over linguini. YUM! Definitely a keeper!
     

RECIPE SUBMITTED BY

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
 
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