Ingredients

• 6 slices bacon
• 8 ounces thin spaghetti
• 2 tablespoons cornstarch
• 1 tablespoon all purpose flour
• 1 teaspoon granulated shrimp bouillon
• 1 teaspoon garlic powder
• 1 teaspoon dried minced onion
• 1 teaspoon black pepper
• 1 teaspoon Old Bay seasoning
• 2 cups milk
• 12 ounces imitation crab, flaked or sliced in small pieces
• 15 ounces canned corn, drained
• 1/4 cup grated Parmesan
• 1 tablespoon dried parsley

Special Equipment

deep skillet, whisk

Directions

1. Using a deep skillet (10 inch), cook bacon. When done, remove from skillet. Cool, crumble, and set aside. Reserve pan drippings.
2. Cook thin spaghetti according to package instructions. You can do this while the bacon is cooking. Drain cooked pasta and set aside.
3. Preheat oven to 350 degrees. To the reserved bacon drippings in the skillet, add cornstarch, flour, bouillon, garlic, onion, pepper, and Old Bay. Over medium heat, gradually add the 2 cups milk a little at a time, whisking constantly. Cook until mixture begins to thicken. Remove from heat.
4. Using a large spoon, add flaked crab, drained corn, cooked pasta, crumbled bacon, and grated Parmesan to the sauce in the skillet. Stir well to combine. Sprinkle top with parsley. Bake at 350 degrees for 30 minutes.

Recipe Notes

Depending on taste, you may or may not want more salt. After combining all ingredients in the skillet, taste test before putting in the oven. You may want to stir in an additional 1/2 teaspoon salt before baking.

Nutrition Info

Calories: 681 calories
Carbohydrates: 107.3 g
Fat: 18.6 g
Fiber: 10.7 g
Protein: 35.2 g
Sugar: 16.9 g
Sodium: 1278 mg

All values are Per Serving.