Why You’ll Love This Recipe
- Luxurious Flavor: The delicate sweetness of lump crabmeat pairs beautifully with the creamy, garlicky Alfredo sauce.
- Quick to Make: Ready in just 30 minutes, it’s a gourmet dish without the long preparation time.
- Impressive Presentation: Perfect for entertaining guests or treating yourself to a restaurant-quality meal at home.
- Customizable: Easily adapt the recipe with different seafood or seasonings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound fettuccini pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black or white pepper
- 1 pound lump crabmeat
Directions
- Cook the fettuccini pasta according to the package directions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the flour and whisk to combine. Cook the mixture for 30-60 seconds to eliminate the raw flour taste.
- Gradually add the milk in small amounts, whisking well between each addition to ensure a smooth sauce.
- Cut the cream cheese into small chunks and add to the sauce, stirring until melted and incorporated.
- Add Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Whisk until the sauce is smooth and creamy.
- Gently fold in the lump crabmeat, allowing it to heat through on low heat.
- Toss the cooked fettuccini with the sauce to coat evenly, or serve the pasta topped with the creamy crab sauce.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Variations
- Seafood Medley: Add shrimp, scallops, or lobster alongside the crab for a decadent seafood medley.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.
- Gluten-Free: Use gluten-free fettuccini and a gluten-free flour substitute to accommodate dietary needs.
- Vegetarian: Replace crabmeat with sautéed mushrooms or artichoke hearts for a meat-free version.
- Herbal Accent: Incorporate fresh basil or dill for an added layer of flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of milk to loosen the sauce. Avoid overheating to maintain the creamy texture.
FAQs
1. Can I use canned crabmeat for this recipe?
Yes, canned crabmeat can be used, but fresh lump crabmeat provides a superior flavor and texture.
2. How can I prevent the sauce from separating?
Whisk continuously while adding the milk, and avoid overheating the sauce after the crabmeat is added.
3. Can I make this dish in advance?
While best served fresh, you can prepare the sauce ahead of time and reheat gently before combining with the pasta.
4. What’s the best pasta alternative to fettuccini?
Linguine, tagliatelle, or even spaghetti are excellent substitutes.
5. How do I make the sauce thicker?
If you prefer a thicker sauce, reduce the amount of milk slightly or simmer the sauce for a longer period.
6. Can I freeze leftovers?
Freezing is not recommended, as the creamy sauce may separate upon thawing.
7. Is there a substitute for cream cheese?
Mascarpone or heavy cream can be used as alternatives for a slightly different texture.
8. Can I add vegetables to this dish?
Yes, steamed broccoli, spinach, or peas make great additions.
9. What’s the best wine to pair with this dish?
A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy sauce and crab.
10. How do I avoid overcooking the crab?
Add the crabmeat at the end of cooking and heat it just until warmed through to maintain its tender texture.
Conclusion
Crab Fettuccine Alfredo is a rich and satisfying dish that’s sure to impress. With its creamy Alfredo sauce, tender fettuccini, and succulent crabmeat, this recipe is perfect for both casual dinners and special occasions. Customize it to your liking, enjoy the ease of preparation, and savor every luxurious bite!
Crab Fettuccine Alfredo
- Total Time: 30 minutes
- Yield: 4 servings
Description
Indulge in Crab Fettuccine Alfredo, a creamy and decadent pasta dish combining tender fettuccini with a rich, garlicky Alfredo sauce, topped with succulent lump crabmeat. Perfect for seafood lovers, this recipe is quick to make and ideal for weeknight dinners or special occasions.
Ingredients
- 1 pound fettuccini pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black or white pepper
- 1 pound lump crabmeat
Instructions
- Cook the fettuccini pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Whisk in flour and cook for 30-60 seconds.
- Gradually add milk, whisking constantly to create a smooth sauce.
- Add cream cheese in small chunks, stirring until fully melted and incorporated.
- Stir in Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Gently fold in lump crabmeat and heat through on low heat.
- Toss the cooked pasta with the sauce or serve the sauce over the pasta.
Notes
- Use fresh lump crabmeat for the best flavor and texture, though canned crabmeat is a convenient alternative.
- To thicken the sauce, reduce the amount of milk or simmer longer.
- Avoid overheating after adding crabmeat to maintain its tender texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American