Crab Fettuccine Alfredo

This Crab Fettuccine Alfredo is a rich, indulgent pasta dish that brings together the sweet, delicate flavor of lump crab with a velvety homemade Alfredo sauce. It’s the kind of recipe I love making when I want something elegant yet comforting—perfect for a cozy dinner or a special occasion without the hassle.

Why You’ll Love This Recipe

I love this dish because it feels fancy but is actually really simple to make. The sauce comes together quickly, and the crab adds a luxurious touch that makes it feel restaurant-worthy. It’s creamy, buttery, and full of flavor, and it pairs beautifully with fettuccine to soak up every bit of that luscious sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound fettuccine pasta

• 1/4 cup butter

• 3 cloves garlic, minced

• 1 1/2 cups heavy cream

• 1 cup grated Parmesan cheese

• Salt and black pepper, to taste

• 1/4 teaspoon ground nutmeg (optional, for warmth)

• 8 oz lump crabmeat (fresh, canned, or thawed from frozen)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

• Lemon wedges (for serving, optional)

Directions

Cook the Pasta:

1. I bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

2. I reserve about 1/2 cup of pasta water, then drain and set aside.

Make the Alfredo Sauce:

3. In a large skillet or saucepan, I melt the butter over medium heat.

4. I add the minced garlic and cook for 1–2 minutes until fragrant, but not browned.

5. I pour in the heavy cream and bring it to a gentle simmer, stirring constantly.

6. I stir in the Parmesan cheese and continue to cook until the sauce thickens slightly.

7. I season with salt, black pepper, and a pinch of nutmeg if I’m using it.

Add the Crab and Pasta:

8. I gently fold in the lump crabmeat and let it warm through for 2–3 minutes.

9. I add the cooked fettuccine to the sauce, tossing everything together. If the sauce is too thick, I loosen it with a bit of the reserved pasta water.

Serve:

10. I plate the pasta and garnish with chopped parsley. I serve it hot with a squeeze of fresh lemon juice if I want a bright, citrusy finish.

Servings and timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Calories: Around 600–700 kcal per serving

Variations

Sometimes I add a handful of spinach or peas for a pop of green. If I want even more seafood richness, I throw in a few shrimp with the crab. I’ve also used angel hair or linguine instead of fettuccine depending on what I have on hand. For a lighter version, I swap half of the cream with milk and use a bit less cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it on the stove with a splash of cream or milk to loosen the sauce. I avoid the microwave when I can, since it can dry out the crab and make the sauce grainy.

FAQs

Can I use canned crabmeat?

Yes, I’ve made this with canned lump crabmeat and it works great. I just make sure to drain it well and pick through for any shell fragments.

What’s the best pasta for Alfredo sauce?

Fettuccine is my favorite because it holds the creamy sauce so well. But I’ve also used linguine, spaghetti, or tagliatelle with great results.

Can I make this ahead of time?

I don’t recommend making the whole dish ahead, but I prep the sauce and cook the pasta in advance. I combine and heat it just before serving for the best texture.

Is there a way to make this dish lighter?

Yes. I use half-and-half or a mix of milk and cream, and go lighter on the cheese. Greek yogurt stirred in at the end also adds creaminess without as much fat.

What sides go well with crab Alfredo?

I usually serve it with garlic bread, a crisp Caesar salad, or roasted asparagus to keep the meal balanced and fresh.

Conclusion

Crab Fettuccine Alfredo is a creamy, indulgent pasta dish that’s perfect when I want to treat myself or impress someone special. With sweet crabmeat, buttery sauce, and tender noodles, it’s the ultimate comfort-meets-elegance recipe—and it comes together in just 30 minutes. It’s always a hit at my table.