Crab Fettuccine Alfredo Pasta (Print Version)
Creamy fettuccine Alfredo with sweet crabmeat elevates classic pasta to a luxurious, memorable dish.
# Ingredients:
→ Pasta
01 -
12 ounces fettuccine pasta
→ Sauce
02 -
4 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
2 cups whole milk
05 -
4 ounces cream cheese, cut into pieces
06 -
3/4 cup freshly grated Parmesan cheese
07 -
2 tablespoons chopped fresh parsley
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
Salt and freshly ground white or black pepper, to taste
→ Seafood
11 -
8 ounces lump crabmeat, picked over for shells
# Steps:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, melt unsalted butter. Add all-purpose flour and whisk continuously for 30 to 60 seconds until the mixture is smooth and bubbling.
03 -
Gradually pour in whole milk, whisking constantly to prevent lumps. Add cream cheese and whisk until fully incorporated and smooth.
04 -
Stir in freshly grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Continue stirring until the sauce is creamy and well combined.
05 -
Gently fold in lump crabmeat, allowing it to heat through without breaking up the pieces.
06 -
Toss drained fettuccine with the Alfredo-crab sauce or spoon sauce over individual servings. Garnish with additional parsley if desired and serve warm.
# Notes:
01 -
Use fresh lump crabmeat for optimal flavor; avoid overmixing to keep crab pieces intact.