Creamy Crab Alfredo
Rich, elegant, and on the table in 30 minutes—this crab fettuccine Alfredo recipe turns any weeknight into a seafood celebration.
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Servings: 4
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
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.