CRAB FETTUCCINE ALFREDO
Of all the recipes in my cookbook and on this blog, this Crab Fettuccine Alfredo is the one that is always requested for birthdays and special events. Tender and fresh fettucine noodles, loaded with delicate crab meat and creamy flavor, it never disappoints!
I've tweaked the process slightly from previous versions, and the result is so rich and creamy - and lightened up just a bit!
This cooks up so fast that it really works best if you have two people cooking - one working on the sauce, the other cooking the fresh fettuccine noodles. Better make that three - you'll need someone to guard the crab meat from sneaky snitchers!
This wonderful family favorite cooks up in minutes, and one that I'm sure your family will love too.
2 pkgs (9 oz. each) Buitoni fresh fettuccine noodles
1 cup (2 sticks) butter
3 cloves garlic, minced
3 Tablespoons all-purpose flour
4 cups half & half (or 2 cups half & half and 2 cups heavy cream)
1 teaspoon fresh ground pepper
½ teaspoon cayenne pepper
8 to 12 oz. crabmeat, flaked
4 ounces cream cheese (room temperature & cut into cubes)
1-1/2 cups fresh grated Parmesan cheese
Fresh parsley or rosemary sprig (for garnish)
HOW WE MAKE THIS:
YIELD: Makes 6 generous servings
Originally posted June 2012; revised and reposted November 2017.
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11/20/2017 08:09:48 pm
I was looking around for an easy crab alfredo recipe. This takes very little time to prepare and it comes out delicious. Instead of the imitation crab meat, I used lump crab meat with this recipe. I tried it with both Philly-style cream cheese and whipped cream cheese. The Philly cream cheese came out smoother and a little creamier. This recipe is a definite keeper!
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