Crab Fettuccine Alfredo

Why You’ll Love This Recipe

I love this recipe because it takes a classic Alfredo and elevates it with the addition of crab. The natural sweetness of the crab pairs perfectly with the richness of the sauce. It’s a dish I turn to when I want to impress without spending hours in the kitchen. Whether I’m cooking for guests or just treating myself to a luxurious dinner, this pasta never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fettuccine pasta
butter
garlic (minced)
heavy cream
Parmesan cheese (grated)
salt
black pepper
lump crab meat (fresh or canned, drained)
lemon zest
fresh parsley (chopped)
red pepper flakes (optional)

directions

1. I start by cooking the fettuccine in salted boiling water until al dente. I reserve about a cup of the pasta water before draining.

2. In a large skillet, I melt butter over medium heat, then sauté the garlic for about 1 minute until fragrant.

3. I pour in the heavy cream and let it simmer for a few minutes to thicken slightly.

4. I stir in the Parmesan cheese and continue to cook until the sauce is smooth and creamy. I season with salt, pepper, and a pinch of red pepper flakes if I want some heat.

5. I add the cooked fettuccine into the sauce, tossing gently to coat. If the sauce is too thick, I add a bit of the reserved pasta water to loosen it.

6. I gently fold in the crab meat and lemon zest, warming it through without breaking it apart.

7. I finish with a sprinkle of fresh parsley and serve immediately.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes from start to finish. It’s a quick and easy way to enjoy a luxurious seafood meal at home.

Variations

Sometimes I swap the fettuccine for linguine or tagliatelle, or add sautéed spinach or mushrooms for extra depth. I’ve also made a version with a splash of white wine in the sauce for added complexity. If I’m feeling bold, I use Cajun seasoning instead of red pepper flakes for a spicier Southern twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove over low heat, adding a splash of cream or milk to help loosen the sauce. I avoid microwaving too long, as the crab can become rubbery. I don’t recommend freezing this dish, as the sauce may separate and the crab texture can suffer.

FAQs

Can I use canned crab?

Yes, I’ve used both canned and fresh crab. I make sure it’s drained well and check for any shells. Lump crab meat works best for its texture and flavor.

Is this dish very rich?

It is, but the lemon zest and parsley help cut through the richness. I sometimes serve it with a simple green salad or steamed vegetables for balance.

Can I make this gluten-free?

Absolutely. I use gluten-free fettuccine or pasta of my choice and make sure all other ingredients (especially the crab and cheese) are gluten-free certified.

What kind of Parmesan works best?

Freshly grated Parmesan melts smoothly and gives the best flavor. I avoid pre-shredded varieties, which don’t melt as well.

Can I prepare this ahead of time?

This dish is best served fresh, but I’ve pre-cooked the pasta and made the sauce ahead. I reheat them gently and combine just before serving to keep the texture and flavor intact.

Conclusion

Crab Fettuccine Alfredo is an easy yet elegant pasta dish that’s perfect for seafood lovers and comfort food fans alike. With its creamy garlic-Parmesan sauce and delicate crab meat, it feels like something I’d order at a fine restaurant—except I made it myself, in just 30 minutes. It’s the kind of recipe that turns an ordinary night into something special.