Crab Fettuccine Alfredo
User Reviews
5
Crab Fettuccine Alfredo
Description
This recipe for Crab Fettuccine Alfredo starts with cooking fettuccine to al dente texture, ensuring the pasta has the ideal bite to hold the sauce. The sauce is prepared using a roux made from butter and flour, gradually combined with milk to avoid lumps. Cream cheese melted into the sauce adds creaminess and body, while fresh parmesan cheese contributes a distinctive, salty richness.
Flavorings include garlic powder, onion powder, salt, and black or white pepper, along with fresh parsley for brightness. The lump crab meat is gently stirred into the sauce and heated until warmed through, preserving its delicate taste and texture. Tossing the fettuccine in the crab alfredo sauce creates a cohesive dish where every bite is creamy, savory, and accented by the sweet notes of crab.
Serve this pasta hot as a rich main course, suitable for a comforting dinner. The blend of dairy, herbs, and seafood makes it distinctive without being overly complex. The recipe does not include a garnish or other accompaniments, focusing on the simple excellence of crab, cheese, and pasta.
Ingredients
- 1 pound fettuccini pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup Parmesan Cheese freshly grated
- 1 tablespoon parsley chopped, fresh
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper or white pepper
- 1 pound crabmeat lump
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, chopped fresh 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 868 kcal
% Daily Value*
| Calories | 868kcal | 43% |
| Carbohydrates | 99g | 33% |
| Protein | 52g | 104% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 184mg | 61% |
| Sodium | 1987mg | 83% |
| Potassium | 859mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1313IU | 26% |
| Vitamin C | 9mg | 10% |
| Calcium | 526mg | 53% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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