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Creamy Crab Fettuccine Alfredo

Indulge in Creamy Crab Fettuccine Alfredo Tonight!

This Creamy Crab Fettuccine Alfredo harmonizes crabmeat and pasta in a rich sauce. A quick, indulgent dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fettuccine Pasta Feel free to use any pasta of your choice.
For the Sauce
  • 4 tablespoons Butter Or substitute with olive oil for a lighter option.
  • 1/4 cup All-purpose Flour Cornstarch is a gluten-free alternative.
  • 2 cups Whole Milk Half-and-half or reduced-fat cream cheese can lighten the sauce.
  • 4 ounces Cream Cheese Mascarpone works as an alternative.
  • 1 cup Freshly Grated Parmesan Cheese Avoid pre-grated cheese for better melt.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
  • 1 teaspoon Onion Powder Use fresh shallots for a more aromatic flavor.
  • Salt Season to taste.
  • White or Black Pepper Season to taste.
For the Star Ingredient
  • 1 cup Lump Crabmeat Fresh is best, but canned is fine in a hurry.
For the Garnish
  • 2 tablespoons Chopped Fresh Parsley Feel free to omit or swap for other herbs.

Equipment

  • large pot
  • large skillet
  • Whisk

Method
 

Step-by-Step Instructions for Creamy Crab Fettuccine Alfredo
  1. Bring a large pot of salted water to a boil. Add fettuccine pasta and cook for 8-10 minutes until al dente. Drain and return to pot.
  2. Melt 4 tablespoons of butter in a large skillet over medium heat.
  3. Whisk in 1/4 cup of all-purpose flour to form a roux, cooking for about 1 minute.
  4. Gradually add 2 cups of whole milk while whisking continuously until the mixture thickens, about 3-4 minutes.
  5. Stir in 4 ounces of cream cheese until melted and incorporated.
  6. Mix in 1 cup of freshly grated Parmesan cheese, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Adjust salt and pepper to taste.
  7. Gently fold in 1 cup of lump crabmeat and cook for an additional 2-3 minutes until heated through.
  8. Add the cooked fettuccine to the crab sauce, tossing gently to coat.
  9. Transfer to plates or a serving bowl and sprinkle with freshly chopped parsley. Serve immediately.

Nutrition

Serving: 1servingCalories: 580kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 650mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 700IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For the best flavor, always use fresh crabmeat. Avoid high heat when melting butter to maintain creamy consistency. Serve the dish immediately for the best experience.

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