Why You’ll Love This Recipe

Rich and Creamy – The Alfredo sauce is velvety smooth, thanks to a blend of butter, cream cheese, and Parmesan.
Perfectly Balanced Flavors – The garlic and onion powders complement the crab’s natural sweetness without overpowering it.
Simple Yet Elegant – This dish is easy enough for a weeknight meal but impressive enough for guests.
Seafood Delight – If you love seafood, this recipe highlights the delicate, succulent flavors of crab in every bite.
Customizable – You can easily modify this dish with different proteins, pasta types, or seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fettuccini pasta
Butter
All-purpose flour
Milk
Cream cheese
Parmesan cheese
Fresh parsley
Garlic powder
Onion powder
Salt
Black or white pepper
Lump crabmeat

Directions

Cook the fettuccini pasta according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.
Gradually add the milk while whisking continuously, and cook until the mixture thickens and begins to simmer.
Stir in the cream cheese until melted and smooth, then add the grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Stir until the sauce is creamy and well combined.
Gently fold in the lump crabmeat, cooking for an additional 2-3 minutes until the crab is heated through.
Add the cooked fettuccini pasta to the skillet, tossing to coat the pasta with the sauce.
Serve hot, garnished with additional parsley if desired.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Add More Seafood – Mix in shrimp or scallops for a seafood medley.
Make It Spicy – Add red pepper flakes or a dash of cayenne for a little heat.
Use a Different Pasta – Try linguine, penne, or even zucchini noodles for a twist.
Lemon Zest – A sprinkle of lemon zest can brighten the dish and enhance the seafood flavor.
Extra Creaminess – Stir in a splash of heavy cream for an even richer sauce.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over low heat, adding a splash of milk to loosen the sauce. Avoid overheating to prevent the crab from becoming rubbery.
Freezing: Alfredo-based sauces don’t freeze well as they can separate, so it’s best enjoyed fresh.

FAQs

How can I make the sauce thicker?

If your sauce is too thin, let it simmer a bit longer or add a little more Parmesan cheese.

Can I use canned crab instead of fresh lump crab?

Yes, but fresh lump crab provides better texture and flavor. If using canned, drain it well.

What can I serve with Crab Fettuccine Alfredo?

A side of garlic bread, a simple green salad, or roasted vegetables pairs beautifully with this dish.

Can I make this dish ahead of time?

It’s best served fresh, but you can make the sauce ahead and reheat it before adding the pasta and crab.

What type of milk should I use?

Whole milk is ideal for a creamy texture, but you can use 2% or a mix of milk and heavy cream.

How do I prevent the sauce from curdling?

Use medium heat and stir constantly to prevent the dairy from separating.

Can I substitute the Parmesan cheese?

Yes, Pecorino Romano or Grana Padano can be used, but they have a slightly stronger flavor.

Is this dish gluten-free?

No, but you can use gluten-free pasta and substitute the flour with a gluten-free thickener.

What can I use instead of cream cheese?

Mascarpone or heavy cream can be used, though the texture may be slightly different.

Can I add vegetables to this recipe?

Yes! Spinach, mushrooms, or sun-dried tomatoes can add extra flavor and texture.

Conclusion

Crab Fettuccine Alfredo is a rich and indulgent dish that’s both easy to make and impressive to serve. Whether for a cozy dinner at home or a special occasion, this seafood pasta is sure to delight. With its creamy sauce, delicate crab flavor, and customizable options, it’s a meal you’ll want to make again and again. Enjoy!

Crab Fettuccine Alfredo

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Crab Fettuccine Alfredo is a creamy, luxurious seafood pasta dish featuring a rich Alfredo sauce and sweet lump crabmeat. This easy yet elegant recipe is perfect for weeknight dinners or special occasions, delivering restaurant-quality flavor at home.

Author: Laura
Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 4-6servings
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Italian-American

Instructions

Cook the Pasta: Boil the fettuccini according to package instructions. Drain and set aside.
Prepare the Sauce: In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a smooth paste.
Add Milk & Cheese: Gradually whisk in milk and cook until thickened. Stir in cream cheese until melted, then add Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Stir until creamy.
Incorporate the Crab: Gently fold in the lump crabmeat and cook for 2-3 minutes until heated through.
Combine with Pasta: Add the cooked fettuccini, tossing to coat with sauce.
Serve Hot: Garnish with extra parsley if desired. Enjoy

Notes

Seafood Variation: Add shrimp or scallops for extra flavor.
Spicy Kick: Sprinkle red pepper flakes or cayenne for heat.
Lighter Version: Use half-and-half instead of cream cheese.
Gluten-Free Option: Use gluten-free pasta and a cornstarch slurry instead of flour.
Storage: Refrigerate leftovers for up to 3 days; reheat with a splash of milk over low heat.