A creamy, luxurious pasta dish featuring tender fettuccine, velvety Alfredo sauce, and sweet lump crabmeat.
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Calories: 520kcal
Equipment
- large pot
- Large skillet
- whisk
- Measuring cups and spoons
- colander
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 4 oz cream cheese, cut into pieces
- 3/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and black or white pepper, to taste
- 8 oz lump crabmeat, checked for shells
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter. Whisk in flour and cook 30–60 seconds.
- Gradually add milk while whisking constantly to prevent lumps. Stir in cream cheese until smooth.
- Add Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Stir until creamy.
- Gently fold in crabmeat, heating through without over-stirring.
- Toss pasta with the sauce or spoon sauce over individual portions. Garnish and serve warm.
Notes
Crab is already cooked—heat gently to avoid overcooking. Add lemon zest for brightness. Use gluten-free pasta and flour for a GF version.
Nutrition
Calories: 520kcal | Carbohydrates: 58g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 480mg | Potassium: 320mg | Fiber: 2g | Sugar: 7g | Vitamin A: 580IU | Vitamin C: 4mg | Calcium: 280mg | Iron: 2.1mg