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
