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Crab Fettuccine Alfredo Recipe

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This creamy Crab Fettuccine Alfredo is a rich, comforting pasta dish made with tender fettuccine, lump crabmeat, and a velvety Alfredo sauce. Perfect for weeknight dinners or special occasions, this easy crab Alfredo recipe brings a touch of luxury to your table in just 30 minutes.

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

Instructions

  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente, then drain and set aside.
  2. In a skillet over medium heat, melt butter and whisk in flour to form a smooth roux.
  3. Gradually add milk while whisking to prevent lumps. Add cream cheese and whisk until melted and smooth.
  4. Stir in Parmesan, parsley, garlic powder, onion powder, salt, and pepper.
  5. Gently fold in crabmeat and let it warm through without breaking it apart.
  6. Toss pasta with the sauce or plate pasta and spoon sauce over top. Garnish with parsley or Parmesan if desired.

Notes

  • Add lemon juice or zest for brightness.
  • Swap crab with shrimp or scallops for variation.
  • For extra richness, mix in Gruyère or fontina cheese.
  • To make it gluten-free, use GF pasta and GF flour blend.
  • Store leftovers up to 2 days; reheat gently with a splash of milk.

Nutrition

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