wilkes

It turned out OK, but not great. I thought it was missing something... possibly a can of tomato sauce in addition to the diced tomatoes?

Also, WAY too much garlic salt! Garlic powder or garlic cloves would have been better, but a tablespoon of garlic salt was overwhelming. That easily should have been cut in half, maybe even less.

Also, the red pepper, salt, and pepper didn't seem to fit, and I probably won't add them next time.

Someone mentioned to Melissa that a can of cream would have worked out well, too. So, maybe the ingredient list should be changed to:

1 16oz pack of farfalle (is that spelled right?)
1 pack of imitation crab meat
1/4 cup of butter
1 can diced tomatoes
1 can tomato sauce
1 can of cream
1/2 Tbsp of garlic salt (or 1/8 Tbsp of garlic powder)

If anyone else tries it, let me know if you make any modifications. It was definitely good enough that we'll try it again, and if you like to cook then this is fun to experiment with.

I'm trying this tonight for dinner, and I'll let you know how it turns out.

INGREDIENTS:
1 (16 ounce) package dry farfalle (bow tie) pasta
1 (6 ounce) can crabmeat, drained and flaked (I'm using a pack of imitation)
1/2 cup butter
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 1/2 tablespoons red pepper flakes
1 tablespoon garlic salt (or 1/4 tsp of garlic powder)
salt and pepper to taste


DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain.

Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.