crab fettuccine alfredo recipe

Written ByJenny Smyth Posted on
crab fettuccine alfredo recipe
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The Best crab fettuccine alfredo recipe

I’m so excited to share with you one of my family’s favorite recipes – crab fettuccine alfredo. This dish is a staple in our household, and for good reason. It’s creamy, it’s rich, and it’s indulgent. But what I love most about this recipe is that it’s incredibly easy to make and can be prepared in under 30 minutes.

My kids adore it, and it’s always a hit when we have guests over for dinner. But what really sets this recipe apart is the fact that it’s a perfect blend of flavors and textures. The succulent chunks of crab meat are perfectly balanced by the rich, velvety sauce made from heavy cream, Parmesan cheese, and garlic. It’s a match made in heaven, if you ask me.

As a busy mom, I appreciate how this recipe can be customized to suit any occasion. Whether we’re having a quick weeknight dinner or a special occasion like Christmas or Easter, this recipe never fails to impress. And the best part? It’s relatively healthy compared to other creamy pasta dishes out there.

The crab meat provides a boost of protein, while the heavy cream adds a touch of indulgence without overpowering the dish. So why do I love this recipe so much? For starters, it’s ridiculously easy to make. Simply cook your fettuccine according to package directions, then toss it with some melted butter, garlic powder, and a pinch of salt and pepper.

Next, combine your crab meat with some diced onions and bell peppers for added flavor and texture. Then, pour in your rich and creamy sauce (made from heavy cream, Parmesan cheese, and garlic) and toss until everything is well coated. The result is a dish that’s both elegant and comforting at the same time – perfect for special occasions or just a quick weeknight dinner.

Crab Fettuccine Alfredo

Crab Fettuccine Alfredo

4.8 from 1497 votes

A rich and creamy pasta dish featuring tender crab meat and a velvety alfredo sauce. This indulgent recipe combines the sweetness of crab with the comforting flavors of garlic and Parmesan.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Pasta

12 oz fettuccine pasta
1 tbsp salt
Water for boiling

For the Alfredo Sauce

1/2 cup unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp nutmeg (optional)

For the Crab

1 lb lump crab meat, picked over for shells
2 tbsp olive oil
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)

For Garnish

2 tbsp fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese
Lemon wedges

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and the fettuccine, cooking until al dente according to package directions, usually 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining the pasta in a colander.
4While the pasta cooks, melt the unsalted butter in a large skillet over medium heat.
5Add the minced garlic and saute for 1 minute until fragrant, stirring constantly to prevent burning.
6Pour in the heavy cream and bring to a gentle simmer, then reduce the heat to low.
7Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and thickened, about 2 to 3 minutes.
8Season with black pepper, salt, and nutmeg if using, then remove from heat.
9The sauce should coat the back of a spoon.
10In a separate small skillet, heat olive oil over medium-high heat.
11Add the lump crab meat, paprika, and cayenne pepper, then saute for 2 to 3 minutes until the crab is just heated through and lightly golden.
12Be gentle to keep the crab pieces intact.
13Add the drained fettuccine to the skillet with the alfredo sauce and toss with tongs until evenly coated.
14If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
15Gently fold in the sauteed crab meat.
16Serve immediately, garnished with fresh parsley and additional Parmesan cheese.
17Squeeze a lemon wedge over each portion for brightness.
18Enjoy while hot.

🔧Equipment

Large pot
Colander
Large skillet
Tongs
Measuring cups and spoons
Cheese grater
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 38g💛Saturated Fat: 22g❤️Cholesterol: 180mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

Use fresh lump crab meat for the best flavor and texture. Do not overcook the crab to keep it tender. For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.

Watch Video Of How Crab Fettuccine Alfredo Works

One of my favorite things about this recipe is how versatile it is – whether you’re looking for a quick weeknight dinner or a special occasion meal that will impress your guests.

In terms of storage and reheating ideas, simply store leftover fettuccine alfredo in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

When reheating leftovers, make sure to add some extra cream or butter if needed to restore the dish’s original richness.

❓ Frequently Asked Questions About Crab Fettuccine Alfredo

1. What type of crab meat should I use?

In this recipe, we recommend using jumbo lump crab meat for the best flavor and texture.

2. Can I substitute other types of pasta?

While fettuccine is the traditional choice for this recipe, you can experiment with other types of pasta such as spaghetti or linguine if you prefer.

3. How do I store leftover fettuccine alfredo?

Store leftover fettuccine alfredo in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

4. Can I make this recipe ahead of time?

You can prepare the sauce ahead of time by making it without adding the crab meat until just before serving.

5. What if I don’t have Parmesan cheese?

You can substitute another type of hard cheese such as cheddar or mozzarella if you don’t have Parmesan on hand.

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