This creamy Crab Fettuccine Alfredo is the epitome of comfort food, and it’s an absolute dream!
Tender fettuccine noodles are coated in a velvety Alfredo sauce. It’s made with butter, cream, garlic, and plenty of Parmesan cheese. But the crab takes it over the top!
This recipe is totally restaurant-quality, but it comes together in a snap. It’s my go-to for impressing dinner guests! One bite, and you’ll be hooked, too.
Why You’ll Love This Crab Fettuccine Alfredo
You’ll never run out of reasons to adore this dish.
- Indulgent Treat: It’s rich, creamy, luxurious, and feels like a special indulgence.
- Restaurant-Worthy: This dish looks and tastes like something you’d order at a fancy Italian restaurant. But it’s surprisingly easy to make at home!
- Quick Preparation: Despite its gourmet appearance, it only takes 30 minutes from start to finish.
- Easy to Customize: The basic Alfredo sauce can be customized with add-ins like shrimp, chicken, or vegetables. You can also have fun with different pasta shapes.
Ingredients
Gather these ingredients to make this impressive pasta dish:
- Fettuccine Pasta: The perfect noodle for this creamy sauce.
- Butter: It adds depth and flavor to the Alfredo sauce.
- Garlic: It’s essential for authentic taste!
- All-Purpose Flour: To thicken the sauce into a velvety consistency.
- Milk: It adds creaminess without being too heavy.
- Heavy Cream: The key to a luxurious Alfredo sauce. It makes it extra creamy and indulgent.
- Parmesan Cheese: Freshly grated is the best!
- Garlic Powder and Onion Powder: This duo enhances the savory notes.
- Lump Crab Meat: It’s the succulent and sweet star of the dish.
- Fresh Parsley: It brings a bright pop of color and freshness.
- Salt and Pepper: Add to taste for a perfectly seasoned dish.
How to Make Crab Fettuccine Alfredo
Don’t be intimidated by this pasta! It’s so easy to make.
- Cook the pasta. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Make the roux. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Whisk in the flour and cook for 2 minutes, stirring constantly.
- Add the dairy. Gradually whisk in the milk and heavy cream. Bring to a simmer and cook for 5-7 minutes, whisking frequently, until thickened.
- Add the cheese and seasonings. Remove from the heat. Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper until the cheese is melted and incorporated.
- Fold in the crab. Gently fold in the crab meat and parsley. Be careful not to break up the lump crab too much.
- Toss with the pasta. Add the cooked fettuccine to the sauce and toss to coat the noodles evenly.
- Garnish and enjoy! Serve this dish immediately. Garnish with extra Parmesan cheese and chopped parsley if desired. Enjoy your delicious meal!
Tips For the Best Crab Fettuccine Alfredo
Following these tips and tricks will make your pasta the best it can be.
- The fresher, the better. Use fresh, high-quality lump crab meat for the best flavor and texture. Avoid imitation or canned crab if possible.
- Aim for al dente. Cook the fettuccine until just al dente so it doesn’t get mushy. Reserve some of the pasta cooking water to thin the sauce if needed.
- Grate your own cheese. Always use freshly grated Parmesan cheese off the block. Pre-shredded cheese doesn’t melt as smoothly.
- Watch the temp! Cook the sauce over gentle heat and don’t let it boil. This can cause the cheese to become grainy and the sauce to separate.
- Throw in some flavor enhancers. Add flavor enhancers like garlic powder, onion powder, Old Bay seasoning, or a pinch of nutmeg.
- Vary it up. Try adding sautéed onions, mushrooms, peas, or sun-dried tomatoes. Use different pasta shapes or substitute shrimp or lobster for the crab.
How to Store
If you have leftover Crab Fettuccine Alfredo, here’s how to store it to enjoy later:
To Store: Refrigerate leftovers in an air-tight container for up to 3-4 days. The sauce may separate and thicken as it cools but can be revived when reheating.
I don’t recommend freezing this recipe, as the consistency won’t be the same.
To Reheat: Gently reheat portions in a saucepan over low heat. Stir frequently and add a splash of milk or cream to loosen the sauce if needed. Avoid overcooking the crab meat.
You can also place portions in a microwave-safe dish and reheat at 50% power for 1-2 minutes. Stir halfway through, until heated through.
Crab Fettuccine Alfredo
8
servings10
minutes30
560
kcalThis Crab Fettuccine Alfredo is rich, creamy, and so decadent! Tender pasta is tossed with succulent crab meat in a luscious garlic Parmesan sauce.
Ingredients
1 lb fettuccine pasta
1/2 cup butter
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
1 tsp garlic powder
1 tsp onion powder
1 lb lump crab meat, drained and picked over for shells
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 2 minutes, stirring constantly to form a roux.
- Gradually whisk in the milk and heavy cream. Bring to a simmer and cook for 5-7 minutes, whisking frequently, until thickened.
- Remove from the heat and stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper until the cheese is melted and incorporated.
- Gently fold in the crab meat and parsley, being careful not to break up the lump crab too much.
- Add the cooked fettuccine to the sauce and toss to coat the noodles evenly.
- Serve immediately, garnished with extra Parmesan cheese and chopped parsley if desired.
