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Crab Fettuccine Alfredo with Creamy Parmesan Sauce

This crab fettuccine alfredo is rich, creamy, and ready in 30 minutes with lump crab and a smooth homemade parmesan sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Pasta
Cuisine: American
Calories: 930
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound fettuccine pasta
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk at room temperature
  • 4 ounces cream cheese softened
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley plus extra for serving
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound fresh lump crabmeat picked over for shells

Method
 

  1. Fill a large pot with water, bring it to a rolling boil, and salt it generously. Cook the fettuccine according to the package directions until al dente, then drain and set aside.
  2. In a wide skillet set over medium heat, melt the butter. Whisk in the flour and cook for 30 to 60 seconds, stirring constantly, so the raw flour taste disappears. Slowly stream in the milk while whisking, adding just a splash at a time to keep the sauce smooth. Drop the cream cheese into the sauce in small chunks and stir until it has fully melted and the sauce is creamy.
  3. Stir the grated Parmesan, parsley, garlic powder, onion powder, salt, and pepper into the sauce, whisking thoroughly to combine. Gently fold in the lump crabmeat, taking care not to break up the large pieces, and let the sauce warm over low heat until the crab is hot.
  4. Add the cooked fettuccine to the pan and toss gently to coat every strand with sauce. Alternatively, portion the pasta into bowls and spoon the crab Alfredo sauce over the top. Serve right away.

Nutrition

Calories: 930kcalCarbohydrates: 99gProtein: 50gFat: 33gSaturated Fat: 20gCholesterol: 145mgSodium: 950mgFiber: 3gSugar: 7g

Notes

For a lump-free sauce, make sure the milk and cream cheese are at room temperature before starting.
Whisk the milk in slowly; adding it all at once causes lumps.
Fold the crab gently so the meat stays in nice chunks.
Make the sauce a day ahead, cool it, and refrigerate; warm it gently and then toss with pasta.
Leftovers keep well for up to 2 days in the fridge. Reheat with a splash of milk on low heat.
If the sauce is too thick, thin it with a few spoons of the pasta cooking water.
Serve with an extra dusting of Parmesan and fresh parsley, and pair with a crisp California white wine.

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