Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
