I enjoy this recipe because it balances comfort and elegance so well. The sauce is velvety and flavorful without being overwhelming, and the crab adds a delicate sweetness that elevates the whole dish. I also like how quickly it comes together, making it perfect for both casual dinners and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz fettuccine pasta 4 tbsp butter 2 tbsp all-purpose flour 2 cups whole milk 4 oz cream cheese, cut into pieces 3/4 cup freshly grated Parmesan cheese 2 tbsp chopped fresh parsley 1/2 tsp garlic powder 1/2 tsp onion powder Salt and white or black pepper to taste 8 oz lump crabmeat, picked over for shells
Directions
I start by bringing a large pot of salted water to a boil and cooking the fettuccine until al dente. Once cooked, I drain it and set it aside.
In a large skillet over medium heat, I melt the butter and whisk in the flour, cooking it for about 30 to 60 seconds to remove the raw flour taste. I slowly add the milk, whisking constantly to keep the sauce smooth. I then add the cream cheese and whisk until it melts completely into the sauce.
Next, I stir in the Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. I continue stirring until the sauce becomes creamy and cohesive. I gently fold in the crabmeat and let it warm through, being careful not to over-stir.
Finally, I toss the cooked fettuccine with the Alfredo sauce or spoon the sauce over individual servings before serving warm.
Servings and Timing
I usually get 4 servings from this recipe. Prep time is about 10 minutes. Cook time is around 20 minutes. Total time comes out to roughly 30 minutes.
Variations
I sometimes add a splash of lemon juice or a bit of zest to brighten the flavors. When I want a seafood twist, I substitute shrimp or scallops for the crab. For a gluten-free option, I use gluten-free pasta and a gluten-free flour alternative for the sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to two days. To reheat, I warm the pasta gently on the stovetop with a splash of milk to loosen the sauce and keep it creamy.
FAQs
Can I use imitation crab instead of lump crabmeat?
I prefer real lump crabmeat for the best flavor and texture, but imitation crab can work if that’s what I have on hand.
How do I keep the sauce from getting too thick?
I add a little extra milk while reheating or during cooking if the sauce starts to thicken too much.
Can I make this ahead of time?
I find it’s best served fresh, but I can prepare the sauce ahead and gently reheat it before adding the crab and pasta.
What type of Parmesan works best?
I always use freshly grated Parmesan because it melts more smoothly than pre-shredded cheese.
Is this dish very rich?
Yes, it’s definitely rich, which is why I like serving it with a simple salad or steamed vegetables.
Conclusion
I find this Crab Fettuccine Alfredo to be a comforting yet elegant dish that’s easy to fall in love with. It’s creamy, flavorful, and perfect for when I want a meal that feels indulgent without being complicated.
This creamy crab fettuccine Alfredo is rich, indulgent, and loaded with sweet lump crabmeat. A perfect weeknight dinner or elegant special occasion dish.
Ingredients
12 oz fettuccine pasta
4 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
4 oz cream cheese, cut into pieces
¾ cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
½ tsp garlic powder
½ tsp onion powder
Salt and white or black pepper, to taste
8 oz lump crabmeat, picked over for shells
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook fettuccine until al dente, according to package directions.
Drain and set aside.
2. Make the Alfredo Sauce
In a large skillet over medium heat, melt butter.
Whisk in flour and cook 30–60 seconds until lightly bubbling.
3. Build the Sauce
Gradually whisk in milk, stirring constantly to prevent lumps.
Add cream cheese and whisk until smooth and fully melted.
4. Season
Stir in Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper.
Cook until sauce is creamy and well combined.
5. Add the Crab
Gently fold in crabmeat and warm through without over-stirring.
6. Serve
Toss fettuccine with the sauce or spoon sauce over individual portions.
Garnish with extra parsley or Parmesan and serve warm.
Notes
Crabmeat is already cooked—warm gently to keep it tender.
Add lemon zest or a splash of lemon juice for brightness.
Shrimp or scallops make great substitutions.
For a gluten-free version, use gluten-free pasta and flour.
