Crab Fettuccine Alfredo is a rich and creamy pasta dish made with tender fettuccine noodles tossed in a silky Alfredo sauce infused with garlic, Parmesan cheese, and a touch of lemon. The addition of sweet, succulent crab meat elevates the dish into a seafood lover’s dream, making it perfect for a cozy night in or a special dinner without the need for complicated techniques or exotic ingredients.
Why You’ll Love This Recipe
This recipe delivers everything you could want in a comforting pasta dish—creamy sauce, savory cheese, and fresh seafood—without hours in the kitchen. The flavors are well balanced, with garlic and Parmesan bringing depth, lemon adding brightness, and crab providing a sweet and delicate contrast. It’s satisfying, elegant, and easy enough to make on a weeknight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter – Adds richness and helps form the base of the Alfredo sauce.
3 cloves garlic, minced – Delivers aromatic flavor that deepens the taste of the sauce.
1 cup heavy cream – Creates a smooth, creamy texture and rich flavor.
1 cup freshly grated Parmesan cheese – Melts into the cream to form the classic Alfredo base.
1 teaspoon fresh lemon juice – Brightens the dish and balances the richness.
12 ounces fettuccine pasta – The wide, flat noodles hold the creamy sauce perfectly.
Salt and freshly ground black pepper, to taste – Enhances all the other flavors in the dish.
8 ounces cooked crab meat, picked over for shells – Adds sweet, delicate seafood flavor.
2 tablespoons chopped fresh parsley – Provides a fresh, herbaceous garnish.
Optional: Pinch of red pepper flakes – Adds a touch of heat for extra flavor depth.
Directions
Cook The Pasta
Bring a large pot of water to a boil. Add a generous pinch of salt, then add the fettuccine. Cook according to package instructions until al dente, usually around 10–12 minutes.
Drain the pasta, reserving ½ cup of the pasta water for later use.
Make The Alfredo Sauce
In a large skillet or sauté pan, melt the butter over medium heat.
Add the minced garlic and sauté for 30 seconds, stirring frequently, until it becomes fragrant but not browned.
Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 2–3 minutes to thicken slightly.
Gradually whisk in the Parmesan cheese until the sauce is smooth, creamy, and fully combined.
Stir in the lemon juice, a pinch of salt, freshly ground black pepper, and red pepper flakes if using.
Combine Pasta And Crab
Add the cooked fettuccine to the skillet and gently toss it in the sauce until well coated.
Add a splash of reserved pasta water, one tablespoon at a time, if the sauce is too thick.
Carefully fold in the cooked crab meat, taking care not to break up the lumps too much.
Serve
Plate the pasta immediately while it’s hot.
Garnish with freshly chopped parsley and additional grated Parmesan, if desired.
Serve alongside a crisp salad or warm garlic bread for a complete meal.
Spicy Crab Alfredo: Add extra red pepper flakes or a dash of cayenne pepper for more heat.
Vegetable Add-Ins: Toss in sautéed spinach, mushrooms, or peas for extra texture and color.
Different Cheese Options: Substitute Pecorino Romano or Asiago for a slightly different flavor profile.
Lightened-Up Version: Use half-and-half instead of heavy cream, and reduce the butter to 1 tablespoon.
Alternate Pasta Shapes: Use linguine, tagliatelle, or even penne if fettuccine is not available.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat in a skillet over low heat. Add a splash of cream, milk, or reserved pasta water to bring back the sauce’s creamy texture. Stir gently to avoid overcooking the crab. Avoid microwaving if possible, as it can make the crab rubbery and dry out the sauce.
FAQs
Can I Use Imitation Crab Instead Of Real Crab?
Yes, imitation crab can be used as a budget-friendly option. While the flavor won’t be as rich or sweet as real crab, it still blends well with the Alfredo sauce.
What Type Of Crab Meat Works Best For This Recipe?
Lump crab meat or claw meat is ideal. It has a good balance of flavor and texture, and it holds together well when mixed into the pasta.
Can I Make This Dish Ahead Of Time?
You can prepare the sauce and cook the pasta ahead of time. However, for best results, combine everything just before serving to maintain the texture and freshness.
Is It Possible To Make This Dish Gluten-Free?
Yes. Just substitute the fettuccine with your favorite gluten-free pasta. Also, check that your Parmesan and other ingredients are certified gluten-free.
What Can I Serve With Crab Fettuccine Alfredo?
A light green salad, roasted asparagus, or garlic bread are all excellent side options that complement the richness of the dish.
How Can I Make The Sauce Thicker?
Allow the sauce to simmer a bit longer, or add more Parmesan cheese. Avoid turning the heat too high, which could cause the sauce to separate.
What Should I Do If The Sauce Becomes Too Thick?
Stir in a small amount of the reserved pasta water or a splash of milk to loosen it to your desired consistency.
Can I Freeze Crab Fettuccine Alfredo?
It is not recommended. The cream-based sauce may separate when thawed, and the crab can become mushy.
How Do I Avoid Overcooking The Crab?
Add the crab meat at the very end and stir gently. Since it’s already cooked, it only needs to be warmed through.
Can I Use Other Types Of Seafood?
Yes, shrimp, scallops, or even lobster can be used as alternatives or additions to the crab.
Conclusion
Crab Fettuccine Alfredo is a decadent yet approachable pasta dish that’s full of flavor and perfect for seafood lovers. With tender fettuccine, creamy Alfredo sauce, and delicate crab meat, this recipe transforms simple ingredients into an unforgettable meal. Whether you’re cooking for a dinner party or treating yourself to something special, this dish is sure to impress.
Crab Fettuccine Alfredo is a creamy and elegant pasta dish featuring tender fettuccine noodles tossed in a rich Parmesan Alfredo sauce with garlic, lemon, and succulent crab meat. Perfect for seafood lovers and special occasions.
Ingredients
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
12 ounces fettuccine pasta
Salt and freshly ground black pepper, to taste
8 ounces cooked crab meat, picked over for shells
2 tablespoons chopped fresh parsley
Optional: Pinch of red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 10–12 minutes. Drain, reserving ½ cup of pasta water.
In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes to thicken slightly.
Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
Stir in lemon juice, salt, pepper, and red pepper flakes if using.
Add cooked fettuccine and toss gently to coat. Add reserved pasta water as needed to loosen the sauce.
Fold in the cooked crab meat carefully to keep the lumps intact. Warm through for 1–2 minutes.
Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
Use lump crab meat for best texture and flavor, but imitation crab works as a budget option.
To prevent curdling, do not boil the Alfredo sauce once the cheese is added.
For extra richness, stir in a tablespoon of cream cheese or butter with the Parmesan.
Pair with garlic bread or a fresh green salad to complete the meal.
