Crab Fettuccine Alfredo Recipe

 Crab Fettuccine Alfredo Recipe

Introduction

If you’re a seafood lover looking for a luxurious pasta dish, Crab Fettuccine Alfredo is the perfect choice. This recipe combines the silky richness of a homemade Alfredo sauce with tender lump crabmeat, served over perfectly cooked fettuccine. It’s elegant enough for a romantic dinner or special occasion, yet simple enough to prepare on a weeknight.

This creamy crab pasta is a seafood twist on the classic Italian Alfredo, and once you try it, it might just become your go-to comfort food!

 Ingredients

For the Pasta

• 1 pound (450 g) fettuccine pasta
• Water + 1 tablespoon salt for boiling

For the Alfredo Sauce

• 1/4 cup (half a stick) unsalted butter
• 2 garlic cloves, finely minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup cream cheese (optional, for extra creaminess)
• Pinch of nutmeg (optional)
• Salt and freshly ground black pepper, to taste

For the Crab

• 1 pound (450 g) lump crabmeat (fresh or good quality canned)
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon juice

For Garnish

• 1/4 cup fresh parsley, chopped
• Extra Parmesan for topping
• Lemon wedges (optional)

 Step-by-Step Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook until al dente (tender but still firm to the bite).
3. Drain, reserving 1/2 cup of pasta water for later.

2. Make the Alfredo Sauce

1. In a large skillet, melt the butter over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant (do not let it burn).
3. Pour in the heavy cream and stir until it begins to simmer.
4. Lower the heat and slowly whisk in Parmesan cheese until the sauce thickens.
5. Stir in cream cheese (if using) for an extra velvety texture.
6. Season with salt, pepper, and a pinch of nutmeg.

3. Prepare the Crab

1. In a separate skillet, heat olive oil over medium heat.
2. Add the crabmeat and drizzle with lemon juice.
3. Gently stir for 2–3 minutes, just until warmed through (do not overcook).

4. Combine Everything

1. Add the crabmeat to the Alfredo sauce.
2. Toss in the cooked fettuccine, mixing gently so the pasta is fully coated.
3. If the sauce feels too thick, add a splash of the reserved pasta water.

5. Serve

• Plate the pasta in deep bowls.
• Garnish with fresh parsley and extra Parmesan.
• Serve with lemon wedges on the side for a fresh, zesty kick.

 Tips for the Best Crab Alfredo

• Use fresh lump crabmeat if possible—it gives the dish a sweet, delicate flavor.
• Do not overcook the crab; it only needs a gentle warm-through.
• Add sautéed mushrooms or baby spinach for extra texture and nutrition.
• For a lighter version, replace half the heavy cream with evaporated milk.

 Serving Suggestions

• Pair with garlic bread or toasted baguette to soak up the creamy sauce.
• A simple green salad with lemon vinaigrette balances the richness.
• For drinks, a crisp white wine or sparkling lemonade works beautifully.

 Nutrition (per serving, approx.)

• Calories: 650
• Protein: 32 g
• Fat: 34 g
• Carbs: 58 g