Name: Crab Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz fettuccine pasta; 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

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This Crab Fettuccine Alfredo is everything I crave when I want something rich, comforting, and a little bit fancy. The creamy Alfredo sauce, tender pasta, and delicate lump crabmeat come together in a dish that feels indulgent yet approachable. Whether it’s a casual weeknight dinner or a special meal for guests, this recipe never disappoints.

Why You’ll Love This Recipe

I love how quickly this comes together without sacrificing flavor. The sauce is luscious and creamy, with just enough garlic and Parmesan to keep it interesting. The crab adds a touch of luxury that makes it feel restaurant-worthy. Plus, it’s ready in 30 minutes, which is perfect for those nights when I want something special without spending all evening in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz fettuccine pasta
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

Directions

I start by bringing a large pot of salted water to a boil. I cook the fettuccine until al dente, then drain and set it aside.
In a large skillet over medium heat, I melt the butter and whisk in the flour, stirring constantly for about 30 to 60 seconds to create a smooth roux.
Gradually, I pour in the milk while whisking to avoid lumps. Then I add the cream cheese and whisk until it’s completely melted and the sauce is smooth.
I stir in the Parmesan cheese, chopped parsley, garlic powder, onion powder, and season with salt and pepper to taste. The sauce becomes thick and creamy at this point.
I gently fold in the crabmeat, being careful not to break it up too much. I let it warm through without over-stirring.
To serve, I toss the cooked fettuccine with the sauce or spoon the sauce generously over each plate of pasta. I garnish with extra parsley or Parmesan if I’m feeling fancy.

Servings and timing

This recipe yields 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Lemon Twist: I like to add a splash of fresh lemon juice or a bit of lemon zest to brighten up the richness of the sauce.
Seafood Swap: When I’m out of crab, I use shrimp or scallops instead. It’s just as tasty and keeps the seafood vibe going.
Spicy Kick: I sometimes add a pinch of red pepper flakes to give it a gentle heat.
Cheese Boost: For extra decadence, I mix in a little Gruyère or fontina with the Parmesan.
Gluten-Free Option: I use gluten-free pasta and a 1:1 gluten-free flour blend to make this dish suitable for gluten-free diets.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I do it gently over low heat in a skillet, adding a splash of milk to loosen the sauce. The microwave works too, but I use short bursts and stir often to prevent the cream sauce from separating. I avoid freezing it since the cream and crab don’t hold up well after thawing.

FAQs

Can I use imitation crab instead of lump crabmeat?

Yes, I can, especially if I’m looking for a more budget-friendly option. The flavor won’t be quite as delicate, but it still works well in the Alfredo sauce.

What kind of Parmesan cheese should I use?

I always go for freshly grated Parmesan—it melts better and gives the sauce a richer flavor compared to the pre-grated stuff.

Is it okay to make this dish ahead of time?

It’s best enjoyed fresh, but I sometimes prep the sauce and pasta separately, then combine and reheat gently just before serving.

Can I use half-and-half instead of whole milk?

Yes, I can use half-and-half for a creamier, richer sauce. If I want to lighten it up a bit, I stick with whole milk.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much while sitting, I just add a little more warm milk and stir until it loosens up again.

Conclusion

Crab Fettuccine Alfredo is a dish I turn to when I want something comforting and a little bit luxurious. The creamy sauce, tender pasta, and sweet crab are a winning trio that always delivers. It’s simple, satisfying, and perfect for any night I want to treat myself or someone I love.

Crab Fettuccine Alfredo Recipe