Rich, elegant, and on the table in 30 minutes—this crab fettuccine Alfredo recipe turns any weeknight into a seafood celebration.
My husband and I have a small Friday tradition: we unplug, pour a glass of white wine, and cook something just for us. That’s how this Creamy Crab Alfredo became our comfort go-to. The first time I made it, he looked up mid-bite and said, “Did we just get a five-star dinner at home?” That’s when I knew this recipe was something special.
Even my picky eater daughter, who usually avoids anything “fancy,” asked for seconds—especially after I told her it was “crab mac & cheese for grown-ups.” Now, this pasta makes regular appearances not just for date nights, but for quick dinners when we all need something cozy and indulgent.
Why this Crab Alfredo?
This dish combines the best of both worlds: it’s indulgent yet simple. Here’s what makes it unforgettable:
- Quick Prep, Gourmet Taste: It’s ready in 30 minutes but tastes like you spent hours.
- Crab-Forward Flavor: Sweet lump crab is the star and pairs perfectly with creamy Alfredo.
- Velvety Sauce: Butter, milk, cream cheese, and parmesan create a rich, silky base.
- One-Pot Wonder: The sauce and pasta come together easily, making cleanup a breeze.
Ingredients & Their Role
- Fettuccine (250g / 8.8 oz): The flat strands hold the thick Alfredo sauce beautifully.
- Butter (60g / 1/4 cup): Gives the sauce a rich, velvety base and golden sheen.
- All-Purpose Flour (30g / 2 tbsp): Helps thicken the sauce without making it heavy.
- Whole Milk (480ml / 2 cups): Adds creaminess and smooth texture without extra fat.
- Cream Cheese (100g / 3.5 oz): Brings tang and a luxurious mouthfeel to the Alfredo.
- Parmesan Cheese (60g / 1/2 cup grated): Adds nutty, salty depth and creamy consistency.
- Lump Crabmeat (225g / 8 oz): The sweet, briny highlight of the dish—go fresh or high-quality canned.
- Garlic Powder (1/2 tsp): Enhances the seafood flavor gently without overpowering.
- Onion Powder (1/2 tsp): Adds subtle warmth to balance the richness of the sauce.
- Fresh Parsley (2 tbsp, chopped): Brightens the dish and adds a pop of green.
- Salt & White Pepper (to taste): Balances flavor; white pepper keeps the sauce clean-looking.
How to Make Crab Alfredo
Step 1 – Cook the Pasta
Boil fettuccine in salted water until al dente. Drain and set aside.
Step 2 – Start the Sauce
In a large skillet, melt butter over medium heat. Whisk in the flour and cook for 1 minute to remove raw taste.
Step 3 – Add Dairy
Slowly whisk in milk, then stir in cream cheese until fully melted and smooth.
Step 4 – Season It
Add Parmesan, parsley, garlic powder, onion powder, salt, and white pepper. Whisk until creamy.
Step 5 – Fold in the Crab
Gently add crabmeat and warm through for 2–3 minutes on low heat. Avoid over-stirring.
Step 6 – Combine & Serve
Toss the pasta in the sauce or spoon it over plated noodles. Garnish with extra parsley or lemon zest if desired.
Notes & Tips
- Don’t Overcook Crab: It’s already cooked. Just warm it gently to preserve tenderness.
- Use Fresh Parmesan: Pre-grated won’t melt as smoothly or taste as rich.
- Add Lemon Zest: Brightens the dish without overpowering the delicate crab.
- Low Heat Only: High heat can cause the sauce to break or crab to toughen.
This creamy crab fettuccine feels like dining out at a seaside bistro—but it’s even better because it comes with soft socks, your favorite playlist, and no reservations. I hope this recipe brings your family as much joy as it brings mine.
Frequently Asked Questions
1. Can I substitute imitation crab?
Yes, especially if you’re watching your budget. While the flavor is less delicate, it still creates a delicious dish.
2. What’s the best pasta if I don’t have fettuccine?
Tagliatelle, linguine, or even spaghetti are great alternatives that also grip the sauce well.
3. Can I make it gluten-free?
Absolutely. Use gluten-free pasta and replace the flour with cornstarch or a 1:1 GF flour mix.
4. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Reheat slowly with a splash of milk to revive the sauce.
5. Can I add vegetables?
Yes! Spinach, asparagus, or peas make tasty, colorful additions to this rich pasta.
Creamy Crab Alfredo
Ingredients
- Fettuccine 250g / 8.8 oz: The flat strands hold the thick Alfredo sauce beautifully.
- Butter 60g / 1/4 cup: Gives the sauce a rich, velvety base and golden sheen.
- All-Purpose Flour 30g / 2 tbsp: Helps thicken the sauce without making it heavy.
- Whole Milk 480ml / 2 cups: Adds creaminess and smooth texture without extra fat.
- Cream Cheese 100g / 3.5 oz: Brings tang and a luxurious mouthfeel to the Alfredo.
- Parmesan Cheese 60g / 1/2 cup grated: Adds nutty, salty depth and creamy consistency.
- Lump Crabmeat 225g / 8 oz: The sweet, briny highlight of the dish—go fresh or high-quality canned.
- Garlic Powder 1/2 tsp: Enhances the seafood flavor gently without overpowering.
- Onion Powder 1/2 tsp: Adds subtle warmth to balance the richness of the sauce.
- Fresh Parsley 2 tbsp, chopped: Brightens the dish and adds a pop of green.
- Salt & White Pepper to taste: Balances flavor; white pepper keeps the sauce clean-looking.
Instructions
- Step 1 – Cook the Pasta
- Boil fettuccine in salted water until al dente. Drain and set aside.
- Step 2 – Start the Sauce
- In a large skillet, melt butter over medium heat. Whisk in the flour and cook for 1 minute to remove raw taste.
- Step 3 – Add Dairy
- Slowly whisk in milk, then stir in cream cheese until fully melted and smooth.
- Step 4 – Season It
- Add Parmesan, parsley, garlic powder, onion powder, salt, and white pepper. Whisk until creamy.
- Step 5 – Fold in the Crab
- Gently add crabmeat and warm through for 2–3 minutes on low heat. Avoid over-stirring.
- Step 6 – Combine & Serve
- Toss the pasta in the sauce or spoon it over plated noodles. Garnish with extra parsley or lemon zest if desired.
Notes
