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Creamy Crab Fettuccine Alfredo

Creamy Crab Fettuccine Alfredo: Your New Favorite Comfort Dish

A luxurious Creamy Crab Fettuccine Alfredo that’s low in lactose and perfect for impressing guests or treating yourself.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fettuccine pasta You can use linguine or spaghetti as substitutes.
For the Sauce
  • 4 tablespoons Butter Can substitute with olive oil.
  • 1/4 cup All-purpose flour Gluten-free flour works if needed.
  • 2 cups Whole milk Consider half-and-half or nut milk for a lighter alternative.
  • 4 ounces Cream cheese Mascarpone is a great substitute.
  • 1 cup Parmesan cheese Freshly grated is best.
  • 2 tablespoons Fresh parsley Garnish for a refreshing touch.
  • 1 teaspoon Garlic powder Switch to fresh garlic if preferred.
  • 1 teaspoon Onion powder Switch to fresh onion if preferred.
  • to taste Salt
  • to taste White/black pepper
  • 1 cup Fresh crabmeat Use fresh for the best flavor.

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Fill a large pot with salted water and bring it to a rolling boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Drain and toss with olive oil.
  2. Melt the butter in a large skillet over medium heat for 1-2 minutes until foamy, ensuring it doesn’t brown.
  3. Whisk in the all-purpose flour, cooking for about 1 minute until light golden and free of lumps.
  4. Slowly pour in the milk while whisking, and stir for 3-4 minutes until the sauce thickens.
  5. Incorporate the cream cheese, stirring until completely melted, about 2-3 minutes.
  6. Mix in the Parmesan cheese, garlic powder, and onion powder, stirring for 1-2 minutes until well combined.
  7. Gently fold in the crabmeat and cook for an additional 2-3 minutes until warmed through.
  8. Add the drained fettuccine to the sauce and toss to coat. Cook over low heat for 1-2 minutes.
  9. Transfer to a serving platter, garnish with parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 1mg

Notes

Serve immediately for best texture. Store leftovers in an airtight container for up to 2 days.

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