Crab Fettuccine Alfredo
🌟 Introduction
This decadent pasta dish combines tender fettuccine with a silky Alfredo sauce made from butter, cream, garlic, and parmesan cheese. The star ingredient — sweet crab meat — elevates the dish into something luxurious yet simple enough for a weeknight dinner. Perfect for a special occasion or a cozy comfort meal.
🕒 Timing
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
🛒 Ingredients (4 servings)
12 oz (340g) fettuccine pasta
2 tbsp Olive
2 cloves garlic, minced
1 cup heavy cream
1 cup whole milk (or use all cream for richer sauce)
1 cup freshly grated Parmesan cheese
8 oz (225g) lump crab meat (fresh or canned, drained)
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
Salt & black pepper, to taste
Optional: pinch of red pepper flakes for gentle heat
🍳 Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Cook fettuccine according to package directions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Make the Alfredo sauce
In a large skillet over medium heat, oil.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and milk, whisking to combine.
Simmer 3–4 minutes until slightly thickened.
Add cheese & seasonings
Stir in Parmesan cheese until melted and smooth.
Season with salt, black pepper, and red pepper flakes (if using).
Add crab meat
Gently fold in lump crab meat and lemon juice.
Warm through for 2–3 minutes (avoid stirring too much to keep crab chunky).
Combine pasta & sauce
Add cooked fettuccine to skillet, tossing gently to coat.
If sauce is too thick, add reserved pasta water a little at a time.
Finish & serve
Sprinkle with fresh parsley.
Serve hot with extra Parmesan and garlic bread on the side.
🍴 Serving Suggestions
Pair with a crisp green salad with lemon vinaigrette.
Serve with garlic bread or roasted asparagus.
For a seafood twist, add shrimp or scallops alongside crab.
🔑 Pro Tips for the Best Crab Fettuccine Alfredo
- Use fresh lump crab if possible – It gives the best sweetness and texture. If using canned, drain well.
- Don’t overcook the crab – Just fold it in at the end to warm through. Overcooking makes it rubbery.
- Freshly grated Parmesan is key – Pre-shredded cheese won’t melt as smoothly and can make the sauce grainy.
- Save pasta water – It helps loosen the sauce if it thickens too much.
- Balance with lemon juice – A squeeze of fresh lemon brightens the rich, creamy sauce.
- Low & slow for the sauce – Don’t boil cream; simmer gently to keep it silky.
- Double the sauce if you love it extra creamy – Alfredo tends to thicken as it cools.
- Serve immediately – Alfredo sauces don’t reheat as smoothly, so it’s best enjoyed fresh.
❓ Q&A: Crab Fettuccine Alfredo
Q1: Can I use imitation crab?
✅ Yes, but the flavor and texture will be milder and slightly sweeter. Real lump crab is best for elegance.
Q2: Can I make this ahead of time?
⚠️ Alfredo doesn’t reheat well. If needed, cook the pasta and prep the sauce separately, then combine just before serving.
Q3: What pasta works besides fettuccine?
✅ Linguine, spaghetti, or even penne work well. Wider noodles hold the creamy sauce better.
Q4: Can I freeze leftovers?
⚠️ Not recommended — cream sauces separate when frozen. Store in the fridge for up to 2 days instead.
Q5: How do I make it spicier?
✅ Add red pepper flakes, a pinch of cayenne, or drizzle with chili oil.
Q6: Can I add more seafood?
✅ Yes! Shrimp, scallops, or even lobster pair beautifully with crab in this dish.
Q7: My sauce turned grainy. What went wrong?
❌ Likely overheated cream or pre-shredded Parmesan. Next time, keep heat low and use freshly grated cheese.
🥗 Nutrition (per serving, based on 4 servings)
(Approximate values, may vary with ingredient brands)
Calories: ~580
Protein: 32g
Carbohydrates: 48g
Fiber: 2g
Sugars: 3g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 160mg
Sodium: ~820mg
👉 To lighten it up:
Use half-and-half instead of heavy cream.
Swap half the pasta with zucchini noodles.
Use less Parmesan or replace part of it with nutritional yeast.