Crab Fettuccine Alfredo

When I’m craving something rich, elegant, and indulgent, nothing quite satisfies like this creamy Crab Fettuccine Alfredo. It’s everything I love in a comforting pasta dish—tender strands of fettuccine coated in a velvety Alfredo sauce, made even more luxurious with the addition of sweet, succulent lump crabmeat. Whether I’m cooking for a special occasion or simply treating myself to a restaurant-style dinner at home, this dish always feels like a celebration.

Why You’ll Love This Recipe

• Decadent and Creamy: I love how the Alfredo sauce clings to every ribbon of pasta, delivering richness in every bite.

• Loaded with Crab: The sweet, delicate flavor of lump crab pairs perfectly with the buttery sauce.

• Elegant Yet Easy: It feels like fine dining, but I can make it at home in under an hour.

• Crowd-Pleaser: This dish always impresses guests—even those who claim not to love seafood.

• Customizable: I can easily add more seafood, veggies, or herbs to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fettuccine pasta – 1 pound
butter – ¼ cup
garlic – 2 cloves, minced
heavy cream – 1½ cups
Parmesan cheese – 1 cup, freshly grated
lump crabmeat – 1 pound (drained and picked through for shells)
salt – to taste
black pepper – to taste
fresh parsley – for garnish (optional)
lemon zest – optional, for brightness

Directions

1. I bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. I drain and set it aside, reserving about ½ cup of the pasta water.

2. While the pasta cooks, I melt the butter in a large skillet over medium heat. I add the minced garlic and sauté it for about 30 seconds until fragrant, being careful not to brown it.

3. I pour in the heavy cream and let it simmer for 4–5 minutes, stirring occasionally, until slightly thickened.

4. Next, I stir in the Parmesan cheese a handful at a time, mixing until fully melted and the sauce is smooth.

5. I gently fold in the lump crabmeat and cook for another 2–3 minutes until it’s warmed through. I season with salt and freshly ground black pepper to taste.

6. I add the cooked fettuccine to the sauce, tossing gently to coat. If the sauce is too thick, I stir in a bit of the reserved pasta water until it reaches the desired consistency.

7. I serve it hot, garnished with chopped parsley and a bit of lemon zest for a touch of brightness.

Servings and timing

• Servings: 4–6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: Around 30 minutes

Variations

• Add shrimp or scallops: For an extra seafood kick, I sometimes add seared shrimp or scallops along with the crab.

• Spice it up: A pinch of red pepper flakes adds a gentle heat that cuts through the creaminess.

• Use linguine or tagliatelle: These also work beautifully in place of fettuccine.

• Make it herby: Fresh basil or tarragon can bring a different dimension to the flavor.

• Swap the cream: I’ve used half-and-half or a mix of cream and milk for a slightly lighter version.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 3 days.

• Reheat gently: I reheat it on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. I avoid microwaving if possible, as it can make the crab rubbery.

• Avoid freezing: Cream-based sauces and seafood don’t freeze well, so I enjoy this dish fresh when possible.

FAQs

Can I use imitation crab?

Yes, if real lump crab isn’t available, imitation crab can be used. I chop it roughly and add it in just like the real thing. It won’t have quite the same flavor, but it still works.

What kind of Parmesan should I use?

I always use freshly grated Parmesan—not the kind from a can. It melts smoother and gives the sauce a much better flavor.

Can I make the sauce ahead of time?

I can make the Alfredo sauce a day in advance and refrigerate it. I reheat it gently before adding the pasta and crab.

What type of crabmeat is best?

Lump crabmeat is ideal because it’s tender and flavorful, but claw meat or even jumbo lump works too, depending on budget and availability.

How do I keep the sauce from separating?

I keep the heat low once I add the cream and cheese. I never let it boil, and I stir constantly. Adding pasta water helps emulsify and stabilize the sauce.

Conclusion

This Crab Fettuccine Alfredo is everything I want in a comforting yet elegant pasta dish—creamy, savory, and packed with sweet crab flavor. Whether I’m making it for a romantic dinner, a dinner party, or just to indulge myself after a long day, it always delivers that wow factor. It’s simple enough to make on a weeknight but impressive enough to serve on any special occasion.

Crab Fettuccine Alfredo

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Creamy, indulgent Crab Fettuccine Alfredo made with tender pasta, velvety Parmesan Alfredo sauce, and sweet lump crabmeat. An elegant yet easy seafood pasta perfect for special occasions or weeknight dinners.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

• 1 pound fettuccine pasta
• ¼ cup butter
• 2 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup Parmesan cheese, freshly grated
• 1 pound lump crabmeat, drained and checked for shells
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, for garnish (optional)
• Lemon zest, optional, for brightness

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Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Drain and reserve ½ cup of pasta water.
2. In a large skillet over medium heat, melt butter. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Pour in heavy cream and simmer for 4–5 minutes, stirring occasionally, until slightly thickened.
4. Stir in Parmesan cheese a handful at a time until fully melted and smooth.
5. Gently fold in the crabmeat and cook for 2–3 minutes until warmed through. Season with salt and pepper.
6. Add cooked fettuccine and toss gently to coat. Add reserved pasta water if needed to loosen the sauce.
7. Serve hot, garnished with parsley and optional lemon zest.

Notes

• Add seared shrimp or scallops for a seafood mix.
• Red pepper flakes add a nice touch of heat.
• Fresh herbs like basil or tarragon give extra flavor depth.
• Half-and-half or a milk-cream mix can lighten the dish.
• Don’t boil the sauce to avoid separating.

Nutrition

• Serving Size: 1 plate
• Calories: 610
• Sugar: 2g
• Sodium: 540mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 130mg