Start by cooking the fettuccine according to the package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce becomes smooth and creamy. Season with salt, black pepper, and nutmeg, if using.
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
Carefully fold in the lump crabmeat, ensuring it warms through without breaking apart. Cook for 2–3 minutes until heated evenly.
Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Serving Suggestions
Crab Fettuccine Alfredo pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables. A chilled glass of white wine, such as Chardonnay or Sauvignon Blanc, complements the creamy sauce and delicate crab flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, adding a splash of cream or pasta water to restore the sauce’s silky texture. Crab is delicate, so avoid overcooking during reheating.
Tips for Best Results
- Use fresh or high-quality lump crabmeat for the best flavor and texture.
- Cook pasta al dente to avoid mushy noodles.
- Do not overheat crabmeat; fold it in gently to preserve its shape.
- Grate Parmesan fresh for a smoother, richer sauce.
- Adjust seasoning gradually and taste as you go.
Conclusion
Crab Fettuccine Alfredo is a decadent and flavorful seafood pasta dish that impresses both in taste and presentation. The creamy sauce, tender fettuccine, and sweet crabmeat create a harmonious, indulgent experience that feels restaurant-quality while being easy enough to prepare at home.
Whether for a special occasion or a cozy night in, this dish brings luxury and comfort to your plate. It’s a must-try for seafood lovers and anyone who enjoys creamy, satisfying pasta meals.
FAQ
Can I use imitation crab?
Yes, but fresh or lump crabmeat provides a more authentic flavor and texture.
Can this recipe be made ahead of time?
It’s best served fresh, but you can prepare the sauce and pasta separately and combine just before serving.
Can I substitute cream?
Heavy cream is ideal for richness, but half-and-half can be used for a lighter version, though the sauce will be thinner.
Can I freeze leftovers?
Crab Alfredo does not freeze well because the cream sauce may separate and the crab may become rubbery. Consume within 2 days instead.