CRAB FETTUCCINE ALFREDO

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! 

Crab Alfredo

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. 

Crab Fettuccine Alfredo

CRAB FETTUCCINE ALFREDO

This is one of our top family favorites – always requested for birthdays and special events. Tender fresh egg noodles in a rich and silky alfredo sauce, with fresh parmesan cheese and tender crab meat – this is heaven on a plate!  So rich and creamy, and loaded with flavor – we hope that you love as much as we do!
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INGREDIENTS:
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:

1. In a heavy skillet (with high sides) melt butter over medium heat.  Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown.  Sprinkle with the flour, salt, pepper and cayenne pepper.  Reduce heat, stirring constantly for about 2 minutes (this will create a roux). 
2. Slowly whisk in the half & half and stir over medium heat until it is just starting to thicken,  about 2 minutes.  Add the crab meat, stirring constantly until slightly thickened (about 3 minutes).
3. Add the cream cheese and stir until cheese melts; sprinkle with grated parmesan cheese and stir until mixture is smooth.  Remove from heat.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 to 4 minutes or until al dente; drain. 
5. In a large serving bowl, combine the fettucine and crab alfredo sauce.  Serve immediately.

 
YIELD:   Makes 6 generous servings

Originally posted June 2012; revised and reposted November 2017.
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