A quick and luxurious Crab Fettuccine Alfredo—creamy, indulgent, and perfect for busy weeknights or a special meal. I love how this dish brings a touch of elegance to my table without requiring hours in the kitchen. With tender pasta and rich crab folded into a silky Alfredo sauce, this is comfort food at its finest.
Why You’ll Love This Recipe
I always turn to this recipe when I want something that feels fancy but is actually easy to make. The creamy, garlicky Alfredo sauce hugs every strand of fettuccine, and the delicate sweetness of lump crab adds a sophisticated twist. It’s a perfect option for impressing guests or treating myself on a weeknight. Plus, everything comes together in just 30 minutes!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound fettuccine pasta
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¼ cup butter
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¼ cup all‑purpose flour
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2 cups milk (whole milk preferred)
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4 ounces cream cheese
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1 cup freshly grated Parmesan cheese
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1 tablespoon fresh parsley, chopped
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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½ teaspoon pepper (white or black)
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1 pound lump crabmeat (fresh or high‑quality canned, shell‑picked)
directions
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I start by cooking the fettuccine in salted boiling water until al dente, then drain it and set it aside.
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In a large skillet over medium heat, I melt the butter. I sprinkle in the flour and whisk constantly for 30–60 seconds to make a smooth roux.
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I slowly whisk in the milk, making sure the mixture stays smooth.
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I add pieces of cream cheese and stir until they melt completely.
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Then I mix in Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. I whisk everything until the sauce is creamy and smooth.
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I gently fold in the crabmeat and let it heat through over low heat.
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Finally, I toss the pasta with the sauce or spoon the sauce over each serving.
Servings and timing
This recipe makes 4 generous servings.
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
I sometimes switch up the flavors by adding a splash of white wine to the sauce for a brighter taste. If I’m out of fettuccine, linguine or even pappardelle works beautifully. For a touch of heat, I sprinkle in red pepper flakes. And if I want to lighten things up, I swap regular pasta for spiralized zucchini or spaghetti squash.
storage/reheating
I store any leftovers in an airtight container in the fridge and try to enjoy them within 2 days. When reheating, I do it gently on the stovetop with a splash of milk to loosen the sauce. I avoid freezing this dish since the cream-based sauce tends to separate and the crab loses its tender texture.
FAQs
How do I prevent the Alfredo sauce from clumping?
I add the milk gradually while whisking continuously to make sure the sauce stays silky and lump-free.
Can I use imitation crab instead of lump crab?
Yes, I can use imitation crab in a pinch, but I prefer lump crab for its flavor and texture.
What can I use instead of cream cheese?
I’ve used heavy cream or mascarpone before—both give a rich texture, but cream cheese gives the sauce extra body and tang.
Is it okay to make this dish ahead of time?
It’s best fresh, but I’ve made the sauce ahead and reheated it gently, then added freshly cooked pasta and crab just before serving.
Can I add vegetables to this dish?
Absolutely. I like tossing in sautéed spinach or peas for color and a bit of freshness.
Conclusion
Crab Fettuccine Alfredo is one of my go-to recipes when I crave something creamy, comforting, and elegant. It’s simple enough for a weeknight but special enough for entertaining. I always feel like I’m dining at a fine restaurant—without ever leaving my kitchen.
Print
Crab Fettuccine Alfredo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian‑American
- Diet: Halal
Description
A quick and luxurious Crab Fettuccine Alfredo—creamy, indulgent, and perfect for busy weeknights or a special meal.
Ingredients
- 1 pound fettuccine pasta
- ¼ cup butter
- ¼ cup all‑purpose flour
- 2 cups milk (whole milk preferred)
- 4 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper (white or black)
- 1 pound lump crabmeat (fresh or high‑quality canned, shell‑picked)
Instructions
- Cook the fettuccine in salted boiling water until al dente; drain and set aside.
- In a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 30–60 seconds to form a roux.
- Gradually whisk in the milk until the mixture is smooth.
- Add cream cheese pieces and stir until fully melted and incorporated.
- Stir in the Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper; whisk until smooth and creamy.
- Gently fold in the lump crabmeat and let it heat through on low for a few minutes.
- Toss the cooked fettuccine with the sauce, or serve the sauce spooned over individual portions of pasta.
Notes
- Use freshly grated Parmesan for better melting and richer flavor.
- Do not overcook the crab—just let it warm through gently to preserve texture.
- Add milk gradually to avoid lumps and achieve a silky sauce.
- If serving low‑carb, consider using spiralized zucchini or spaghetti squash instead of pasta.
- Leftovers are best eaten within 2 days; freezing is not recommended as the sauce may separate and crab will lose texture.
Nutrition
- Serving Size: 1 serving
