Description
Crab Fettuccine Alfredo is an indulgent, restaurant-quality dish that combines the rich, creamy flavors of traditional Alfredo sauce with the sweet, delicate taste of fresh crab meat. This luxurious pasta dish is perfect for special occasions or when you want to impress your guests with something elegant yet comforting. The smooth Alfredo sauce clings to the wide ribbons of fettuccine, while the tender crab meat adds a delightful seafood twist, making every bite a decadent experience.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black or white pepper
- 1 pound lump crabmeat
Instructions
Cook the pasta according to package directions until al dente. Set aside.
In a large skillet, melt butter over medium heat. Add flour and whisk to combine. Cook the mixture for 30-60 seconds.
Slowly add milk, a small amount at a time, whisking well between each addition.
Cut cream cheese into small chunks and add to the sauce, stirring until melted. Add grated Parmesan cheese, fresh parsley, garlic powder, onion powder, salt, and pepper to the sauce and whisk until smooth.
Gently stir in crabmeat and allow the sauce to cook on low heat until the crab is hot.
Toss cooked fettuccine with the sauce, or serve pasta topped with the sauce.
Notes
- Use Fresh Crab if Possible: For the best flavor and texture, opt for fresh lump crab meat. Its tender, flaky texture and sweet flavor perfectly complement the richness of the Alfredo sauce. If fresh crab isn’t available, canned lump crab is a good alternative, but imitation crab is less desirable as it lacks the delicate sweetness and texture of real crab.
- Cooking the Fettuccine: Make sure to cook the pasta until al dente (firm to the bite). This ensures that the fettuccine holds up well when tossed in the thick, creamy sauce. Slightly undercooking the pasta by 1-2 minutes allows it to finish cooking in the sauce, absorbing all the flavors.
- Avoid Overcooking the Crab: To maintain the best texture, gently fold the crab into the sauce at the very end, just enough to warm it through without overcooking. Overcooking crab can lead to a rubbery texture.
- Adjusting the Sauce Consistency: If the Alfredo sauce becomes too thick, use some of the reserved pasta water to thin it out. Pasta water contains starch that helps the sauce cling better to the pasta without diluting the flavor.
- Seasoning: Alfredo sauce can be quite rich, so taste the sauce before adding salt. Parmesan cheese adds saltiness, so additional salt may not be necessary. Freshly ground black pepper and a touch of nutmeg are often enough to bring out the flavors.
- Enhance with Lemon: A squeeze of fresh lemon juice or a pinch of zest can brighten the rich sauce and balance the crab’s sweetness, adding a refreshing layer to the dish.
- Wine Pairing: Serve this dish with a crisp white wine like Chardonnay or Pinot Grigio. Their light acidity cuts through the creaminess of the Alfredo sauce and complements the seafood element.