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Crab Fettuccine Alfredo

Creamy, dreamy, and loaded with sweet lump crab, this Crab Fettuccine Alfredo is a quick and impressive dish perfect for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces fettuccine pasta Use fresh or dried pasta.
  • 4 tablespoons butter Unsalted is preferred.
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk Can substitute with half-and-half.
  • 4 ounces cream cheese, cubed
  • 1 cup freshly grated Parmesan cheese Grate from a block for best results.
  • 2 tablespoons fresh parsley, chopped For garnish and flavor.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste Adjust based on crab brand.
  • 1/4 teaspoon black pepper
  • 1 pound lump crabmeat Fresh is best, but canned is an option.

Method
 

Cooking the Fettuccine
  1. Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain in a colander and toss with a splash of olive oil.
Making the Sauce
  1. In a large skillet, melt the butter over medium heat. Once bubbling, whisk in the flour for 30-60 seconds to form a roux.
  2. Gradually pour in the milk while whisking until the mixture thickens, around 4-5 minutes.
  3. Add the cream cheese cubes one at a time, stirring until melted. Then, whisk in the Parmesan until smooth and glossy.
  4. Stir in the parsley, garlic powder, onion powder, salt, and pepper, adjusting seasoning as needed.
  5. Gently fold in the crabmeat and let simmer on low for 1-2 minutes to warm the crab.
  6. Combine the drained fettuccine with the sauce, tossing to coat evenly.

Notes

For best results, use fresh lump crabmeat and serve with garlic bread and a Caesar salad.