Description
Luxurious creamy crab fettuccine alfredo blends delicate seafood with rich parmesan sauce, creating a restaurant-quality pasta dish. Seafood enthusiasts and Italian cuisine fans will savor each silky, indulgent bite of this elegant meal.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) fettuccine pasta
- 1 pound (454 grams) lump crabmeat, picked over for shells
Dairy and Cheese Ingredients:
- 1/4 cup (57 grams) unsalted butter
- 2 cups (480 milliliters) whole milk
- 4 ounces (113 grams) cream cheese, cubed
- 1 cup (100 grams) freshly grated Parmesan cheese
Seasonings and Additional Ingredients:
- 1/4 cup (30 grams) all-purpose flour
- 1 tablespoon (3 grams) fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black or white pepper
Instructions
- Prepare the fettuccine in a large pot of salted boiling water for 8-10 minutes until perfectly al dente. Drain thoroughly and set aside.
- Create a silky roux in a spacious skillet by melting butter over medium heat, then whisk in flour until the mixture turns golden and releases a nutty aroma, approximately 60-90 seconds.
- Slowly stream milk into the roux, whisking vigorously to prevent any lumpy formations. Continue stirring until the sauce transforms into a thick, velvety consistency.
- Introduce cream cheese cubes into the simmering mixture, stirring continuously until completely dissolved and the sauce achieves a luxurious, smooth texture.
- Elevate the flavor profile by incorporating Parmesan cheese, minced parsley, garlic powder, onion powder, salt, and freshly ground black pepper. Blend thoroughly until the sauce reaches a harmonious consistency.
- Delicately integrate lump crabmeat into the sauce, gently folding to distribute evenly without breaking the delicate meat. Reduce heat to low and allow the crabmeat to warm through for 2-3 minutes.
- Unite the cooked fettuccine with the creamy crab Alfredo sauce, ensuring each pasta strand is generously coated. For presentation, either toss the pasta directly in the sauce or plate the pasta and lavish with the decadent sauce on top.
Notes
- Select high-quality lump crabmeat for the most tender and flavorful seafood experience.
- Always drain pasta right before mixing to prevent soggy texture and maintain perfect al dente consistency.
- Whisk continuously while making the roux and adding milk to prevent lumpy sauce formation.
- Use room temperature cream cheese for smoother, faster melting and more even sauce integration.
- Adjust seasoning gradually, tasting as you go to balance the delicate crab flavor with creamy sauce.
- For gluten-free version, substitute all-purpose flour with cornstarch or gluten-free flour blend.
- Lower heat when adding crabmeat to prevent overcooking and maintain its delicate texture.
- Fresh parsley adds brightness and cuts through the richness of the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 711
- Sugar: 3 g
- Sodium: 658 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 109 mg