Crab Fettuccine Alfredo is a luxurious and indulgent pasta dish that marries the delicate sweetness of crab meat with the creamy richness of Alfredo sauce, resulting in a culinary masterpiece that’s perfect for special occasions or any day you want to treat yourself to something extraordinary.
To craft this decadent dish, start with fresh, succulent crab meat, whether it’s lump crab meat, crab claw meat, or a combination of both. The sweet, briny flavor of the crab will be the star of the show, so it’s important to use high-quality, fresh crab for the best results.
Next, prepare a velvety Alfredo sauce that will coat the fettuccine noodles in a blanket of creamy goodness. This sauce is typically made by melting butter in a saucepan, adding heavy cream, and simmering until it thickens slightly. Then, grated Parmesan cheese is stirred in, along with minced garlic, salt, and pepper, creating a sauce that’s rich, savory, and utterly irresistible.
While the Alfredo sauce simmers, cook the fettuccine noodles in a pot of boiling salted water until they’re al dente—firm to the bite but still tender. Once cooked, drain the noodles and toss them in the Alfredo sauce until they’re evenly coated.
Now comes the pièce de résistance—the crab meat. Gently fold the crab meat into the creamy pasta, being careful not to break up the lumps too much so that they retain their texture and flavor.
To serve, plate the Crab Fettuccine Alfredo with a sprinkle of freshly chopped parsley or a dash of paprika for a pop of color and flavor. Pair it with a glass of crisp white wine and maybe some garlic bread on the side for a truly indulgent dining experience.
With its perfect balance of rich, creamy sauce and delicate crab meat, this Crab Fettuccine Alfredo is sure to tantalize your taste buds and leave you craving more with each luxurious bite. It’s a dish that’s elegant enough for a dinner party yet comforting enough for a cozy night in, making it a favorite among seafood lovers and pasta aficionados alike.
Ingredients:
- 8 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup lump crabmeat, cooked and cleaned
- 2 tablespoons fresh parsley, chopped for garnish
Instructions:
Cook fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and bring to a simmer. Reduce heat and let simmer for about 5 minutes, or until slightly thickened.
Stir in Parmesan cheese, salt, black pepper, and red pepper flakes until smooth and creamy.
Gently fold in the crabmeat, being careful not to break it up too much. Cook until just heated through, about 2 minutes.
Toss the cooked fettuccine in the Alfredo sauce. Serve hot, garnished with chopped parsley.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4