Description
Creamy, rich, and elegant, this Crab Fettuccine Alfredo combines tender fettuccine, sweet lump crabmeat, and a velvety Parmesan Alfredo sauce for a restaurant-quality seafood pasta dinner at home.
Ingredients
1 pound fettuccine pasta
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
4 ounces cream cheese
1 cup freshly grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound lump crabmeat
Instructions
- Cook the fettuccine according to package directions until al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat.
- Whisk in the flour and cook for 30 to 60 seconds to form a roux.
- Slowly pour in the milk while whisking constantly until smooth and thickened.
- Add the cream cheese and stir until fully melted.
- Mix in the Parmesan cheese, parsley, garlic powder, onion powder, salt, and black pepper until the sauce is creamy and well combined.
- Gently fold in the crabmeat and heat through over low heat.
- Add the cooked fettuccine and toss until evenly coated with the Alfredo sauce.
- Serve warm, garnished with extra parsley and Parmesan if desired.
Notes
Add sautéed shrimp for a mixed seafood variation.
Stir in fresh spinach or mushrooms for extra flavor and texture.
Use half-and-half instead of milk for a richer sauce.
Add a pinch of red pepper flakes for mild heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk to loosen the sauce.
Freezing is not recommended as cream-based sauces may separate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 155 mg
