Description
Crab Meat Fettuccine Alfredo is a creamy, comforting pasta dish made with tender crab meat, fettuccine, butter, heavy cream, garlic, and freshly grated Parmesan. It combines the delicate sweetness of crab with a rich, silky Alfredo sauce for an elegant seafood dinner that’s easy enough for a weeknight meal.
Ingredients
Scale
- 12 oz fettuccine pasta
- 8 oz lump crab meat, fresh or canned and well drained
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg
- 1/4–1/2 cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Cook for 3–4 minutes, stirring occasionally. Do not allow the cream to boil.
- Gradually whisk in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy.
- Season with salt, black pepper, and a pinch of nutmeg. Taste and adjust the seasoning as needed.
- Gently fold the crab meat into the Alfredo sauce. Heat for 2–3 minutes, just until the crab is warmed through. Avoid overcooking it.
- Add the cooked fettuccine to the skillet and toss gently until every strand is coated with the sauce.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches a silky consistency.
- Let the pasta rest in the sauce for 1–2 minutes, then garnish with fresh parsley and extra Parmesan. Serve immediately with lemon wedges.
Notes
- Use fresh lump crab meat when available, or high-quality canned crab packed in water. Drain canned crab thoroughly.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Keep the sauce at a gentle simmer and avoid boiling to prevent it from separating.
- Add pasta water gradually because the Parmesan and crab can already contribute significant salt.
- For extra flavor, add a pinch of red pepper flakes or a little lemon zest.
- Leftovers can be refrigerated in an airtight container for 2–3 days. Reheat gently with a splash of milk, cream, or pasta water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 760 kcal
- Sugar: 5 g
- Sodium: 1,020 mg
- Fat: 43 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 190 mg
Keywords: Crab Meat Fettuccine Alfredo, crab Alfredo, crab pasta, seafood Alfredo, creamy crab pasta, fettuccine Alfredo, easy seafood dinner