Crab Fettuccine Alfredo

Crab Fettuccine Alfredo is my luxurious twist on a classic pasta dish. The tender fettuccine is coated in a silky, garlic-infused Alfredo sauce and loaded with sweet, delicate crab meat. It’s rich, satisfying, and perfect when I want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how quick and elegant this dish is. The crab brings a natural sweetness that pairs perfectly with the creamy Alfredo sauce. It feels fancy, like something I’d order at a seafood restaurant, but I can whip it up in under 30 minutes. Whether I’m treating myself or cooking for guests, it never disappoints.

Ingredients

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

• Fettuccine pasta

• Butter

• Garlic (minced)

• Heavy cream

• Parmesan cheese (grated)

• Cooked crab meat (lump or claw)

• Salt and pepper

• Fresh parsley (for garnish)

• Lemon zest or juice (optional, for brightness)

Directions

1. I cook the fettuccine in salted boiling water until al dente, then drain and set aside.

2. In a large skillet, I melt butter and sauté garlic for about a minute until fragrant.

3. I pour in the heavy cream and let it simmer for 2–3 minutes to thicken slightly.

4. I stir in the parmesan cheese until melted and smooth.

5. Then I fold in the crab meat gently and season the sauce with salt, pepper, and a touch of lemon zest or juice if using.

6. I add the cooked pasta to the skillet and toss to coat evenly with the sauce.

7. I serve immediately, topped with chopped parsley.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

When I want to add a little spice, I toss in some crushed red pepper flakes. I’ve also swapped the crab for shrimp or scallops, and they work beautifully too. For a lighter version, I use half-and-half instead of heavy cream and still get a rich, satisfying sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I add a splash of cream or milk in a skillet over low heat to keep the sauce smooth. I avoid microwaving if possible to preserve the crab’s delicate texture.

FAQs

Can I use canned crab meat?

Yes, I’ve used good-quality canned or refrigerated crab meat with great results—just be sure to drain it well.

What kind of parmesan should I use?

I prefer freshly grated parmesan for the best flavor and melting quality. Pre-shredded cheese can make the sauce grainy.

Can I make the sauce ahead of time?

I can make the Alfredo sauce a few hours in advance, but I wait to add the crab until just before serving to keep it tender.

Is this dish freezer-friendly?

I don’t recommend freezing it since the creamy sauce and crab don’t reheat well from frozen.

What pasta alternatives can I use?

Linguine, tagliatelle, or even spaghetti work if I don’t have fettuccine on hand. I’ve also made it with zucchini noodles for a low-carb version.

Conclusion

Crab Fettuccine Alfredo is my idea of seafood comfort food at its finest. Rich, creamy, and full of flavor, it’s a simple yet elegant dish I can make any night of the week and feel like I’m dining at a five-star restaurant.

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