Crabmeat Fettuccine with 2 Sisters' Salsa

Stirrin' It Up: Crabmeat Fettuccine with 2 Sisters' Salsa (August 23)

Air date: August 23, 2016. Source: Chef John Folse

Prep Time: 1½ Hours

Yields: 4–6 Servings


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 crabmeat, guarantee to make this Italian classic a Bayou favorite. I had the pleasure of cooking this dish with one of those famous sisters, Sarah Elizabeth!


1 pound crabmeat

1 pound fettuccine noddle, cooked

2 cups 2 Sisters' Cajun Salsa®

1 pound crab claws

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 (12-ounce) 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. Remove from oven. Spread crab claws evenly over the top and allow to cool slightly before serving.