Crab Fettuccine Alfredo (Print Version)
# Ingredients:
→ Pasta & Sauce
01 -
1 pound fettuccine pasta
02 -
1/4 cup butter
03 -
1/4 cup all-purpose flour
04 -
2 cups milk
05 -
4 ounces cream cheese
06 -
1 cup freshly grated Parmesan cheese
07 -
1 tablespoon fresh parsley, chopped
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon black or white pepper
→ Seafood
12 -
1 pound lump crabmeat
# Instructions:
01 -
Boil the fettuccine in salted water according to package directions until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 30–60 seconds, stirring constantly.
03 -
Slowly add the milk a little at a time, whisking thoroughly between each addition. Add the cream cheese in small chunks, stirring until it melts into the sauce.
04 -
Add Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Stir until the sauce is smooth and well blended.
05 -
Gently stir in the lump crabmeat and simmer on low heat until the crab is warmed through.
06 -
Toss the cooked fettuccine with the Alfredo sauce, or serve the pasta topped with generous spoonfuls of the sauce.
# Notes:
01 -
For extra richness, use whole milk or substitute part of it with heavy cream.
02 -
Freshly grated Parmesan melts better and gives a creamier texture than pre-shredded.
03 -
Use high-quality lump crab for the best flavor and texture.