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🦀 Crab Fettuccine Alfredo: A Creamy, Luxurious Coastal Classic

 

Here’s what you’ll need for this recipe:

Ingredients

Pasta

  • 1 pound fettuccine pasta
    A long, flat noodle perfect for catching and clinging to thick Alfredo sauce. Fresh fettuccine will elevate the texture, but dried pasta works beautifully too.

Alfredo Sauce Base

  • ¼ cup butter
    The golden base of the roux, lending rich flavor and smooth texture.

  • ¼ cup all-purpose flour
    Creates a smooth, thickened sauce when combined with butter and milk.

  • 2 cups milk
    Whole milk is preferred for creaminess, but you can also use half-and-half or a milk-cream combo.

Creamy Additions

  • 4 ounces cream cheese
    Adds tang and body to the Alfredo, setting it apart from traditional versions.

  • 1 cup freshly grated Parmesan cheese
    The salty, nutty crown jewel of Alfredo—always grate your own for the best melt and flavor.

Seasonings & Herbs

  • 1 tablespoon fresh parsley, chopped
    Adds a touch of brightness and color to balance the richness.

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon salt

  • ½ teaspoon black or white pepper
    White pepper keeps the sauce’s color pristine, but black pepper adds a subtle boldness.

The Star of the Show

  • 1 pound lump crabmeat
    Tender, juicy, and rich, crabmeat infuses the Alfredo with sweet coastal flavor. Look for fresh or high-quality refrigerated lump crab for best results.

Instructions

Step 1: Cook the Pasta

Boil the fettuccine in a large pot of salted water according to the package instructions. Cook until al dente—tender with a slight bite. Drain and set aside. If you’re prepping ahead, drizzle with olive oil to prevent sticking.

🍝 Pro Tip: Always salt your pasta water. It should taste like the sea—this is your first layer of flavor!

Step 2: Create the Roux

In a large skillet over medium heat, melt the butter. Add the flour and whisk to create a roux. Let it cook for 30–60 seconds to eliminate the raw flour taste, stirring constantly.

🔥 Chef’s Note: Keep the heat moderate and stir continuously to avoid scorching the roux.

Step 3: Add Milk Gradually

Add the milk a little at a time, whisking thoroughly after each addition to prevent lumps. This step is crucial to creating a velvety smooth sauce.

🥄 Tip: Warm milk will integrate more smoothly and quickly than cold milk.

Step 4: Incorporate the Creaminess

Add the cream cheese in small chunks. Stir until completely melted and combined. Then add the grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Whisk the sauce until silky and thickened.

Step 5: Add the Crabmeat

Gently fold in the lump crabmeat. Be careful not to over-stir—preserve those sweet, juicy chunks. Let the sauce simmer on low just until the crab is heated through.

Step 6: Serve and Enjoy

You can either toss the cooked fettuccine in the sauce or plate the pasta and spoon the Alfredo-crab mixture on top. Garnish with extra parsley, Parmesan, and a squeeze of lemon if desired.

Notes

⏱️ Quick Recipe Summary

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Total Time: 30 minutes

  • Servings: 4

  • Calories: Approx. 868 kcal per serving

  • Author: niold.com