Luscious Alfredo Sauce Meets Tender Crab for a Restaurant-Worthy Dinner at Home
This Crab Fettuccine Alfredo is the perfect blend of creamy, buttery sauce and sweet, delicate crab meat. Tossed with tender fettuccine and finished with Parmesan and fresh herbs, this dish delivers rich flavor in every bite. It’s impressive enough for date night, but easy enough for any weeknight dinner.
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon Old Bay seasoning (optional)
- 8 oz lump crab meat (fresh, canned, or imitation)
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
- Extra Parmesan, for topping
How to Make Crab Fettuccine Alfredo
Step 1: Cook the Pasta
Boil fettuccine in salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2: Make the Alfredo Sauce
In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, black pepper, salt, and Old Bay if using. Simmer until sauce thickens—about 4–5 minutes.
Step 3: Add the Crab
Gently fold in the crab meat and lemon juice. Cook for 2–3 minutes, just until heated through. Be careful not to break up the crab too much.
Step 4: Combine and Serve
Add cooked fettuccine to the skillet and toss to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve immediately, garnished with fresh parsley and extra Parmesan.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Elegant, creamy, and packed with flavor
- A great way to elevate canned or fresh crab
- Perfect for entertaining or romantic dinners
- Pairs beautifully with a crisp glass of white wine
Delicious Variations
- Use shrimp or scallops instead of crab
- Add spinach or peas for a pop of color and freshness
- Spice it up with a pinch of red pepper flakes
- Use half-and-half instead of cream for a lighter option
- Try angel hair pasta or linguine if fettuccine isn’t available
Storage Tips
- Store leftovers in the refrigerator for up to 2 days
- Reheat gently on the stove over low heat—add cream or milk to refresh the sauce
- Not recommended for freezing due to dairy and seafood texture changes
Final Thoughts
Crab Fettuccine Alfredo brings a luxurious feel to your dinner table with minimal effort. Creamy, rich, and loaded with tender crab, it’s a seafood lover’s dream. Whether you’re celebrating or just treating yourself, this dish never fails to impress.
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Crab Fettuccine Alfredo: Creamy, Elegant, and Easy Seafood Pasta Perfection
Ingredients
– 8 oz fettuccine pasta 
– 1 cup heavy cream 
– 1/2 cup grated Parmesan cheese 
– 1/4 cup unsalted butter 
– 1 cup lump crabmeat 
– 2 cloves garlic, minced 
– Salt and pepper to taste 
– Fresh parsley for garnish 
Instructions
1. Cook the fettuccine according to package instructions until al dente, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
4. Gently fold in the crabmeat and season with salt and pepper.
5. Combine the cooked fettuccine with the sauce, tossing to coat evenly.
6. Serve hot, garnished with fresh parsley.
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Enjoy 