Crab Fettuccine Alfredo Pasta

Rich creamy pasta dotted with sweet crabmeat is one of my favorite ways to bring a bit of coastal comfort to the table A plate of crab fettuccine alfredo feels both special and soothing with a luscious sauce that clings to every noodle This weeknight or weekend showstopper comes together quickly and never fails to impress

I first whipped this up for a small birthday dinner my family instantly fell for the silky ribbons of pasta and the tender crab bites Now it is a top requested meal whenever we celebrate

Ingredients

• Fettuccine pasta: choose a bronze cut variety if you can for sauce grip and superb texture
• Butter: enriches the sauce go for high quality European style for a deeper flavor
• All purpose flour: thickens the sauce make sure it is fresh for lump free results
• Whole milk: creates a creamy texture use the freshest milk for superior taste
• Cream cheese: gives the sauce its silkiness full fat melts best
• Freshly grated Parmesan cheese: brings nutty salty notes grate it at home for the best melt
• Fresh parsley: brightens rich flavors use flat leaf for cleaner flavor
• Garlic powder: adds subtle warmth and depth choose a fresh aromatic powder
• Onion powder: underscores savoriness select a non clumpy brand for easy blending
• Salt and white or black pepper: balance and round out the flavors freshly ground is best
• Lump crabmeat: the star ingredient pick over for any shells and choose high quality refrigerated or fresh crab for sweet flavor and tender texture

Instructions

Bring the Water to a Boil:

Boil a large pot of salted water Once boiling add the fettuccine and stir frequently Cook until just al dente for about 10 minutes then drain and keep warm

Make the Roux:

In a large skillet set over medium heat melt the butter Slowly sprinkle in the flour while whisking constantly Keep whisking for about one minute to create a smooth blond paste without lumps

Form the Creamy Sauce:

Slowly pour in the milk whisking constantly to prevent clumps Reduce the heat and keep whisking until the mixture thickens and looks glossy about two to four minutes

Emulsify with Cheeses:

Add the cream cheese in chunks and whisk until it melts into the sauce Fold in the Parmesan cheese keep whisking until the sauce is completely smooth and velvety

Season the Sauce:

Sprinkle in the parsley garlic powder and onion powder Stir until incorporated Taste and add salt and white or black pepper to balance everything

Gently Add the Crab:

Lower the heat to low and gently fold in the crabmeat Take care not to shred the chunks Let everything heat through for just a minute or two without much stirring so the crab stays intact

Combine with Pasta:

Add the drained fettuccine to the skillet with the sauce Use tongs to toss gently until the pasta is evenly coated Alternatively, plate the pasta first and spoon the sauce and crab evenly over each dish Finish with extra parsley and serve immediately

I have always loved how lump crabmeat holds its shape in pasta It reminds me of long summer visits to the coast where family dinners meant passing big platters of pasta with crab and stories around the table

Storage Tips

Refrigerate leftovers in an airtight container for up to three days The sauce thickens as it chills so add a splash of milk when reheating on the stove or microwave Avoid freezing pasta and sauce together as texture can suffer Instead freeze the sauce by itself and prepare fresh fettuccine when serving Leftovers make a decadent baked pasta Just add a layer of Parmesan and broil until bubbly for an easy next day meal

Ingredient Substitutions

Swap half and half for whole milk for extra richness If fresh lump crabmeat is not available use good quality canned or pasteurized crab found in the refrigerated section Avoid imitation crab as the flavor is not the same Freshly grated Pecorino Romano can stand in for Parmesan for a sharper cheesy note

Serving Suggestions

Serve crab fettuccine with lemon zest grated on top for a bright hit A light green salad and warm crusty bread balance the creaminess Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to round out the meal

Crab fettuccine alfredo brings coastal comfort to any gathering yet is simple enough for a weeknight Treat yourself and your loved ones to this elegant, creamy classic soon

Recipe FAQs

→ How do you prevent the sauce from curdling?

Whisk the milk in gradually over moderate heat, stirring continuously to keep the sauce smooth and creamy.

→ Can you use imitation crab instead of lump crabmeat?

Imitation crab can be substituted, though real crabmeat delivers a sweeter, more delicate flavor.

→ What pasta shapes work best?

Classic fettuccine is ideal, but linguine or tagliatelle provide similar texture to hold the creamy sauce.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to two days. Reheat gently to maintain creaminess.

→ What sides pair well?

Simple green salads or steamed vegetables complement the richness of the pasta and balance the meal.

→ Can gluten-free pasta be used?

Yes, gluten-free fettuccine is a great alternative and holds up well with the creamy sauce.