Crab Fettuccine Alfredo Delight (Print Format)

Silky Parmesan sauce coats tender pasta with sweet lump crab and fresh parsley for a comforting seafood dish.

# Ingredients:

→ Pasta

01 - 12 ounces fettuccine pasta

→ Sauce

02 - 4 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 4 ounces cream cheese, cut into pieces
06 - 3/4 cup freshly grated Parmesan cheese
07 - 2 tablespoons chopped fresh parsley
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt and freshly ground white or black pepper, to taste

→ Seafood

11 - 8 ounces lump crabmeat, checked and picked over for shells

# Steps:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 10 to 12 minutes. Drain well and set aside without rinsing.
02 - In a large skillet over medium heat, melt unsalted butter. Whisk in all-purpose flour constantly for 30 to 60 seconds until smooth and pale, avoiding browning.
03 - Gradually pour in whole milk while whisking continuously to prevent lumps. Add cream cheese and whisk until fully incorporated and smooth.
04 - Stir in freshly grated Parmesan, chopped parsley, garlic powder, onion powder, salt, and pepper. Continue stirring until the sauce is creamy and well combined. Adjust seasoning as needed.
05 - Gently fold the lump crabmeat into the sauce, warming it through without breaking the pieces. Avoid overcooking to maintain tenderness.
06 - Toss the drained fettuccine with the crab Alfredo sauce to coat evenly, or plate pasta and spoon the sauce atop each serving. Garnish with extra parsley if desired. Serve immediately.

# Tips:

01 - Use fresh lump crabmeat for best flavor and texture; avoid overmixing to keep crab pieces intact.
02 - Store leftovers refrigerated in airtight containers no longer than two days; reheat gently with a splash of milk to preserve sauce consistency.
03 - Grate Parmesan cheese fresh for optimal melt and flavor.
04 - Whisk sauce continuously during preparation to avoid lumps.
05 - Serve warm on preheated plates to retain sauce creaminess.

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