Creamy Crab Fettuccine Alfredo

Ingredients

• 225 g (8 oz)fettuccine pasta
• 135 g (1 cup)fresh lump crab meat
• 240 ml (1 cup)double cream
• 100 g (1 cup)freshly grated Parmesan cheese
• 2 clovesgarlic, minced
• 30 g (2 tbsp)unsalted butter
• 2.5 ml (½ tsp)freshly cracked black pepper

Instructions

1. 1

   Cook the pasta

   Boil the fettuccine in salted water until al dente. Before draining, reserve 120 ml (½ cup) of the pasta water.

2. 2

   Sauté the garlic

   Melt the butter in a large frying pan over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.

3. 3

   Simmer the cream

   Stir in the double cream and simmer for about 5 minutes, until it has thickened slightly.

4. 4

   Melt in Parmesan

   Whisk in the Parmesan until melted. Add some of the reserved pasta water if needed to adjust the sauce's consistency.

5. 5

   Add crab and pasta

   Fold in the crab gently, then add the drained fettuccine and combine. Season with black pepper to taste.

6. 6

   Serve straight away

   Serve immediately, with extra Parmesan or herbs as a garnish if desired.

What is crab fettuccine Alfredo?

Alfredo is a pasta dish known for its rich, creamy sauce and Parmesan flavour. This version adds lump crab, whose gentle sweetness contrasts with the savoury cheese and garlic.

The method builds the sauce in the pan, then brings it together with pasta water and fettuccine. Folding in the crab near the end helps keep its pieces intact.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 23g protein, 48g carbs, 38g fat.

The fettuccine supplies most of the carbohydrates, while the cream, butter and Parmesan contribute much of the fat. Crab and Parmesan provide protein; pair the pasta with a green salad or vegetables to add freshness and balance the plate.

Choose and handle the crab

Lump crab: Pick through it for any shell fragments before cooking. Handle it gently so the pieces stay distinct rather than breaking into the sauce.

Freshness: Use fresh crab meat as specified, and keep it chilled until you are ready to add it to the pan.

Build a smooth sauce

Gentle heat: Let the cream simmer rather than boil rapidly; it should reduce slightly over about 5 minutes.

Parmesan: Grate the cheese finely and whisk it into the warm cream until melted. A little reserved pasta water can loosen the sauce if it becomes too thick.

Cook the fettuccine to al dente

Pasta water: Reserve 120 ml before draining, as directed. The starchy water can help the sauce cling to the pasta and makes it easier to adjust the texture.

Doneness: Check the fettuccine near the end of its cooking time; it should be tender but still offer a little resistance.

Bring everything together

Combine: Add the drained pasta to the sauce and mix until coated. Fold the crab in gently so it warms through without being crushed.

Timing: Serve as soon as the pasta and sauce are combined. The sauce thickens as it stands, so add reserved pasta water as needed before serving.

What to serve alongside

A crisp green salad or steamed green vegetables offer a fresh contrast to the creamy pasta. Serve with extra Parmesan or herbs at the table if you like.

Recipe notes & tips

• Grate the Parmesan finely so it melts more readily into the cream.
• Reserve the pasta water before you drain the fettuccine.
• Keep the cream at a gentle simmer while it thickens.
• Fold the crab in carefully to preserve the lump pieces.
• Taste the sauce before serving and adjust the black pepper to your liking.

Variations

• Add lemon: Finish with a little lemon zest for a bright contrast to the creamy sauce.
• Use herbs: Scatter chopped parsley or chives over the finished pasta.
• Add chilli: Include a pinch of chilli flakes with the garlic for gentle heat.
• Try another pasta: Use linguine or tagliatelle if fettuccine is unavailable.
• Add greens: Stir in cooked peas or wilted spinach before serving.

Common mistakes to avoid

• Boiling the cream hard: A rapid boil can make the sauce reduce too quickly; keep it at a gentle simmer.
• Skipping the pasta water: Reserve it before draining so you can loosen the sauce if needed.
• Overcooking the pasta: Check it for an al dente bite and drain promptly.
• Breaking up the crab: Fold it in gently to keep the lump meat in larger pieces.
• Letting the pasta stand: Serve promptly, or the sauce may become too thick.

How to store

Refrigerate leftovers promptly in an airtight container and eat within 1–2 days. Reheat gently in a pan with a splash of water or cream, stirring carefully; avoid vigorous heating so the crab and sauce do not dry out.

Frequently asked questions