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Crab Fettuccine Alfredo Recipe

Crab Fettuccine Alfredo Recipe
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5 from 11 reviews

A creamy, indulgent pasta dish featuring tender fettuccine and sweet lump crabmeat in a velvety Alfredo sauce, perfect for weeknights or special occasions.

Ingredients

Fettuccine Pasta:

  • 12 oz fettuccine pasta

Alfredo Sauce:

  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 4 oz cream cheese, cut into pieces
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and white or black pepper to taste
  • 8 oz lump crabmeat, picked over for shells

Instructions

  1. Cook the Fettuccine: Bring a large pot of salted water to a boil and cook fettuccine until al dente. Drain and set aside.
  2. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add flour and whisk constantly for 30–60 seconds. Gradually add milk, whisking to avoid lumps. Stir in cream cheese and whisk until smooth. Add Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Stir until sauce is creamy.
  3. Add the Crabmeat: Gently fold in the crabmeat and let it heat through without over-stirring.
  4. Combine and Serve: Toss fettuccine with the sauce or spoon sauce over individual servings. Garnish and serve warm.

Notes

  • Do not overcook the crab as it’s already cooked—just warm it through gently.
  • Add a splash of lemon juice or zest for brightness.
  • You can substitute shrimp or scallops for the crab if desired.
  • For a gluten-free version, use GF pasta and a gluten-free flour substitute.

Nutrition

Find it online: https://lauracooks.com/crab-fettuccine-alfredo-recipe/