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Crab Fettuccine Alfredo

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5 from 1 vote

Crab Fettuccine Alfredo

This is a delicious dinner! Fettuccine topped with creamy homemade Alfredo sauce filled with lump crab--a really special meal that can easily be made.
Prep Time1 hr
Active Time1 hr
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: alfredo, crab
Yield: 4
Calories: 419kcal
Author: Chef Verde

Materials

  • 1 pound fettuccini pasta
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 4 ounces cream cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper or white
  • 1 pound lump crabmeat

Instructions

  • Cook the pasta according to the package directions until al dente.
  • In a large skillet, melt the butter over medium heat.
    Add the flour and whisk to combine.
    Cook the flour and butter together for 30-60 seconds, then slowly add the milk.
  • Add the milk a small amount at a time, whisking well between each addition.
  • Cut the cream cheese into small chunks and drop into the sauce, stirring until melted and incorporated into the sauce.
  • Add the freshly grated parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper to the sauce and whisk until smooth.
  • Gently stir in the crabmeat and allow the sauce to cook on low heat until the crab is hot.
  • Toss the cooked fettuccini with the sauce, or serve the pasta topped with the sauce.

Nutrition

Calories: 419kcal | Carbohydrates: 31g | Protein: 26g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 1341mg | Potassium: 446mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 581IU | Vitamin C: 8mg | Calcium: 210mg | Iron: 1mg