If I’m craving something creamy, cozy, and a little fancy without actually pulling out the fancy plates, this Crab Fettuccine Alfredo is what I reach for. It’s rich, comforting, and comes together fast — I’m talking weeknight-fast. The Alfredo sauce is silky, the crab adds a sweet briny touch, and the whole thing just feels special, even if you’re eating it in your pajamas with Netflix in the background.
I’ve made this for last-minute dinner guests and for quiet nights at home. It never fails. The best part? You don’t need heavy cream to make it luxurious. Trust me, once you try this version with milk and cream cheese, you won’t miss the old one bit.
Why I Keep Coming Back to This Recipe
I first made this out of pure curiosity — I had a pack of imitation crab sitting in the fridge and a serious craving for pasta. I wasn’t expecting much, but that first forkful changed everything. It had that buttery Alfredo flavor I love, but with a lighter finish that didn’t leave me in a food coma. And it was ready in under 30 minutes, start to finish.
I’ve made so many versions of Alfredo over the years, from the super-rich restaurant-style to the classic butter-and-Parmesan combo. But using milk instead of cream, plus a bit of cream cheese for that velvety texture, hits the sweet spot between flavor and feel-good. Even my picky cousin, who “doesn’t like seafood,” asked for seconds when I served this. Enough said.
What You’ll Need
Here’s what I usually pull out of the pantry and fridge:
- Fettuccine – I love how this wide noodle holds the creamy sauce, but swap in linguine or penne if that’s what you have.
- Butter – For that classic Alfredo richness.
- All-purpose flour – To help the sauce thicken up without clumping.
- Milk – I use whole milk for the best flavor, but 2% works in a pinch.
- Cream cheese – Just a few cubes make the sauce ultra-creamy.
- Fresh Parmesan cheese – Skip the powdered stuff. A quick grate from a wedge makes a huge difference.
- Garlic powder & Onion powder – A simple combo that builds savory flavor without overpowering the crab.
- Salt & pepper – Season to taste. I usually go light on the salt since Parmesan adds plenty.
- Fresh parsley – For a little color and freshness at the end.
- Crabmeat – I use imitation crab often (budget-friendly and easy), but real lump crab takes it over the top if you’ve got it.
Tip: If your Parmesan isn’t grating well, pop it in the freezer for 5–10 minutes first. It makes it way easier to shred finely.
How I Make It
-
Boil the pasta
Get your pasta water going first — I always salt it generously, like the sea. Cook until al dente and set aside. Don’t forget to save a splash of that pasta water in case your sauce needs loosening later. -
Start the sauce
Melt butter in a skillet, then whisk in the flour. You’ll get a paste-like mixture (that’s your roux). Let it bubble gently for 30–60 seconds — it helps cook off the raw flour taste. -
Whisk in the milk slowly
This part’s key. Add milk a little at a time, whisking constantly to avoid lumps. It’ll start thick, but stay patient — it smooths out beautifully. -
Add creaminess and flavor
Once the sauce has thickened, stir in cream cheese until melted. Then comes the Parmesan, seasonings, and parsley. It should be smooth, creamy, and smell like comfort in a pan. -
Fold in the crab
Gently stir in the crab and let it warm through. If using real lump crab, be careful not to break it up too much — those big bites are the good stuff. -
Toss or top
You can stir the pasta right into the pan or serve it plated with the sauce spooned over the top. I do both, depending on how fancy I feel. -
Finish with parsley and more cheese
Always. A little extra Parmesan and a sprinkle of parsley make it feel like you ordered it from a trattoria.
Little Tweaks That Work Great
- Crab options – I use imitation crab often because it’s budget-friendly and my local store always has it, but if you’ve got access to fresh or canned lump crab, absolutely go for it.
- Nutmeg – Just a tiny pinch gives the sauce a subtle warmth that plays so well with the richness.
- Heavy cream – Want it a little richer? Add a splash of heavy cream before adding the crab. Not necessary, but lovely if you’re feeling indulgent.
- Other pasta shapes – I’ve tried this with spaghetti, penne, and even those little bow ties. All delicious. Fettuccine still wins for me, but use what you’ve got.
Storing and Reheating Tips
If you’re lucky enough to have leftovers, pop them in an airtight container in the fridge. I try to eat them within 2 days — seafood just doesn’t keep that long. Reheat gently in the microwave or on the stove with a splash of milk to loosen the sauce. Add a fresh grating of Parmesan on top and it’s like new again.
Pro Tip: This isn’t a freezer-friendly dish — the sauce can separate and the crab doesn’t hold up well after thawing. So make just what you’ll eat in a couple of days.
Frequently Asked Questions
Can I use canned crab instead of imitation?
Yes, absolutely. Just make sure it’s fully cooked and drained well. Lump crabmeat adds a wonderful texture and flavor boost.
What kind of milk works best here?
Whole milk gives the creamiest result, but I’ve made it with 2% and even almond milk in a pinch. Just skip anything too watery or non-fat.
Can I make this gluten-free?
You can! Just use a gluten-free pasta and swap the all-purpose flour for a 1:1 gluten-free flour blend.
Is there a substitute for cream cheese?
If you don’t have cream cheese, you can try mascarpone or even a splash of heavy cream. But cream cheese really helps give it that signature Alfredo texture in this version.
One Last Note
This dish has become one of those “I need something cozy, quick, and impressive” staples in my kitchen. It’s easy enough for a Tuesday night and good enough for date night. If you’ve got crab and pasta, you’re halfway there.
Now excuse me while I go sneak the last portion from the fridge before someone else finds it.
Crab Fettuccine Alfredo
If you're craving something rich and comforting with a touch of elegance, this Crab Fettuccine Alfredo is your answer. It’s creamy, cheesy, and packed with sweet, tender lump crab. Whether it’s a weeknight treat or a stay-in date night, this pasta dish feels indulgent without being fussy.
Ingredients
- 1 lb lump crabmeat
- 1 lb fettuccine pasta
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 4 oz cream cheese, cubed
- 1 cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- ½ tsp ground black or white pepper
Instructions
- Start by boiling a large pot of salted water and cooking the fettuccine until al dente. While the pasta is cooking, get your sauce going.
- In a wide skillet over medium heat, melt the butter until it’s bubbly. Stir in the flour and whisk until the mixture forms a smooth paste. Let it cook for about a minute to get rid of that raw flour taste.
- Slowly pour in the milk, a bit at a time, whisking constantly to keep the sauce smooth. Once all the milk is in and the sauce begins to thicken, add in the cream cheese. Stir gently until it melts into the sauce.
- Now stir in the Parmesan, garlic powder, onion powder, parsley, salt, and pepper. Let everything melt and combine into a velvety, flavorful Alfredo base.
- Fold in the crabmeat gently and let it warm through on low heat—don’t let it boil. You want the crab to stay tender and juicy.
- Drain the pasta and toss it right into the skillet if you like everything well combined, or serve the fettuccine plated with a generous ladle of crab Alfredo sauce on top. Finish with an extra sprinkle of parsley if you're feeling fancy.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 728Total Fat 34gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 11gCholesterol 203mgSodium 1340mgCarbohydrates 62gFiber 3gSugar 9gProtein 42g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Try Other Crab Recipes:
