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- Dish type
- Side dish
- Seafood sauce
An elegant pasta that's perfect for any day of the week. Enjoy with garlic bread.
100 people made this
- 225g dried fettucine pasta
- 50g butter
- 2 cloves garlic, finely chopped
- 3 tablespoons plain flour
- salt and black pepper to taste
- 1/2 teaspoon cayenne pepper
- 475ml single cream
- 115g cream cheese, softened
- 40g grated Parmesan cheese
- 225g crab meat, flaked
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the garlic and cook until aromatic but not brown, 2 minutes. Stir in flour, salt, pepper and cayenne pepper. Reduce heat and cook, stirring constantly for about 2 minutes. Add the cream and stir over medium heat until slightly thickened, about 3 minutes.
- Add cream cheese and Parmesan and stir until cheeses melt and mixture is smooth. Mix in the crab and continue cooking until crab is heated through, about 3 minutes.
- Divide the fettucine between 4 plates and top with the crab sauce.
Reviews & ratingsAverage global rating:(131)
Reviews in English (97)
I have been looking for and testing different Alfredo Sauce recipes at home and at every restuarant out there. Thanks for this one. It is by far the best I've ever eaten and so easy to make. I did use the conversion to 2% milk because it's all I had in the house (7/8 cup milk plus 1 tablespoon butter). It still came out rich and thick. I left out the cayenne because i don't like the heat and added instead somewhere between 1/4-1/2 tsp of nutmeg, which all true alfredo sauce recipes call fo,r and that put it OVER THE TOP!! I confess I also added a little extra grated and schredded cheese because let's face it, you can never have too much cheese! The more I added, the better it tasted. I have also tried this sauce with chicken and broccoli instead of crab which was also very good. I will use this as a base for any recipe calling for an alfredo sauce in the future. My search is over!! THANKS AGAIN!!!!!-20 Mar 2008
This is awesome! If you've ever had Red Lobster's Crab Alfredo, you won't feel the need to go spend that money anymore, because you can do it yourself at home for cheaper and it tastes the same if not better. This is the first Alfredo sauce that I have ever made, it was quick, simple, easy and called for stuff that I already had, so I didn't even have to leave my house. I LOVE THIS RECIPE! I changed one thing in this recipe after reading the reviews; instead of using 2 cups of half & half, I used 1 cup of milk and 1 cup of half& half!!!-20 Jan 2008
This was really good! I did not have half and half so I used the whole milk/butter substitution suggestion listed on the tips and advice substitutions page on this site. I also doubled the recipe and used a little extra parm. cheese. Everyone loved it. I will definately make this again!!-25 Jul 2007
Nigel Slater’s crab and coriander fettuccine recipe
Bring a large, deep pot of water to the boil and salt it generously. Lower 125g of fettuccine into the water and let it cook until al dente.
Finely chop 30g of coriander leaves then add them to 250ml of double cream in a saucepan. Warm the cream gently. Remove 250g of dressed crab from its shell and fold into the cream. Season with black pepper and a little salt.
Drain the pasta thoroughly then fold it into the crab, coriander and cream sauce, tossing them gently together.
Crab Alfredo is a simple and elegant Alfredo Pasta Recipe!
This recipe calls for a pound of crab meat. I also used a combo of claw meat and lump crab meat… but that was just to mix it up. Use whatever type you prefer…just don’t use imitation. Save that for your California Roll. K thanks.
All you do is boil some fettuccine, and while that is boiling, melt together some light cream and butter…
Grate some Parmesan Cheese…
Do NOT use the pre-grated or powdery stuff. PLEASE. I actually love using a microplane/zester to grate my Parmesan.
Mix this into the cream/butter mixture. Add the crab, a little Old Bay, stir and voila! Add the glorious sauce your pasta…
Garnish with a little fresh parsley…
This is absolutely ridiculous. In the best way possible!
Looking for more pasta recipes? Try these:
Bring a pot of lightly salted water to a boil.
In a saucepan, melt 1 tablespoon butter over medium-low heat. Add the shallots and garlic and cook until tender, about 5 minutes. Add the wine and increase the flame to high heat. Reduce the wine until dry, about 6 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and reduce the heat and simmer for another 5 minutes. Whisk in the butter then strain the sauce through a fine-mesh sieve. Blend the strained sauce with a handheld mixer or in a blender. Return the sauce to the pan and stir in the Meyer lemon juice and zest, black pepper and season with salt. Stir the crab meat into the sauce and keep warm.
When the water boils add the fettucine, and cook for about 2 minutes. Drain the pasta and toss in the pan with the sauce. Add chives, season with salt and serve.
Creamy Tomato and Crab Fettuccine
I don’t know what’s gotten into me with all the dreamy creamy hoopla this week. Perhaps it’s a result of all the rain we got last weekend, causing our grass to green up a few shades, causing me to soar into spasticsphere for a mental hoedown, causing me to discover a rather new frisky side of myself.
You’re like, PLEASE DO NOT GO INTO IT. PLEASE DO NOT GO INTO IT.
Hey real quick – look at my scallion. You can see where the rubber band was tightly wrapped around it towards the top, like it’s a neck. And it makes me think of Dexter. Scallion crime scene!
You’re giving me that look again. I’ll move on.
It had been a few hours since I’d eaten pasta, so I was oooobviously starting to twitch and completely lose my mind. Aaron had picked up these fettuccine “nests” at the store while I was not washing my hair I think, so upon finding them in the pantry, I felt he basically paved the way for me to chirp, “little nests! little baby birdie pasta nests!” whilst flapping imaginary wings and pecking my imaginary beak into his jaw.
And um, riddle me this. Have you ever added delicate jumbo lump crab meat (you have no idea how many times I’ve nearly typed crap) into a rich, creamy, fresh tomato sauce and twirled it around 45 pounds of fettuccine and flown it into your mouth like the frickin’ Air Force One?
Your face wants to be riddled.
Creamy Tomato and Crab Fettuccine:
What it took for 2-4 (depending on how big you make your bowls, ahem):
* 1 Tbs. extra-virgin olive oil
* 3 cloves garlic, minced
* 2 Tbs. tomato paste
* 3 cups cherry tomatoes, blitzed in a food processor until smooth
* 1/2 cup heavy cream
* 5 basil leaves, torn
* 1 (6.5 oz) can jumbo lump crab meat
* 1/2 pound fettuccine
* pinch of coarse salt and freshly ground pepper
Heat oil in a medium sauce pan over medium high. Add the garlic and bloom 30 seconds. Add the tomato paste and continue to press down with the spatula, blooming another 30 seconds.
Add the pureed tomatoes to the pot and whisk to combine. Add the basil and a pinch of salt and pepper. Simmer 5 minutes.
Add the heavy cream and crab meat simmer another 5 minutes.
In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and add to the the sauce pot. Stir to combine. Taste it. Maybe another tiny pinch of salt? Sure, go ahead.
Serve garnished with the sliced scallions and freshly grated parmesan for a happy, happy life.
Five-Cheese Crab and Artichoke Dip
Cajun Crab Chipotle Corn Chowder
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Crab Alfredo pasta is an fabulously perfect for either a fancier dinner or a weeknight meal at home. Making Alfredo sauce from scratch is much easier than you might think.
The first time we made Alfredo sauce, it was a huge surprise how simple it was to pull together.
Crab Alfredo With Pasta (Red Lobster's Crab Alfredo)
What can be better than butter, cream, and fresh crab legs? Nothing. Well, not if you use this combination of ingredients. Want the secret to super creamy Alfredo sauce?
It’s using great ingredients, and the real thing. Which is exactly what makes this recipe so special.
There is plenty of the “real thing” in this recipe and your family is sure to enjoy it. Don’t skimp here, it’s OK it’s a special treat. Enjoy.
How to make crab sauce for pasta
- Fry some chopped cherry tomatoes for 1-2 minutes, until they start to break down a little.
- Add chopped chilli and garlic to the pan and fry for about another minute.
- Then add white wine to the pan to deglaze, and allow it to simmer for 1-2 minutes until it has reduced by about half.
- Add crab (I used blue swimmer), cream & basil to the pan, allowing the cream to bubble and thicken slightly.
- Add lemon juice to the pan (this will thicken the cream) along with the crab and some cooked angel hair pasta.
- Once the crab is heated through, serve.
The night I finished developing this crab pasta recipe, I sat down to it for dinner and ate it so quickly that I kept burning my tongue (only a few times!) because I couldn't eat the first few mouthfuls fast enough! (I'm sure you think that I am exaggerating, but I'm actually not!) A sure sign to me that I had the recipe right!
Creamy pasta recipes in general are a bit of a favourite of mine, but now I can say that I have narrowed the field a bit and crab pasta recipes are now on the top of my list.
This creamy blue swimmer crab pasta is lovely and delicate, it would also make a perfect date night dinner!
I use angel hair pasta in this creamy crab pasta recipe because it cooks so quickly. You could use another type of pasta and make crab linguine or spaghetti if you wish but it may add some cooking time.
If you are a fan of creamy seafood pasta you will love my Lemon Parsley Salmon Pasta - plus it's also a super quick 20 minute dinner!
Crawfish Velveeta Fettuccine
Here's another delicious recipe that is a popular dish down south along the Coast and appropriate for Fridays during Lent. If you aren't a fan of crawfish, shrimp is an excellent substitute here.
Here comes the soapbox folks - y'all know I gotta do it! Whenever possible, try to purchase Certified Cajun Louisiana bred crawfish or Wild American shrimp. It's miles better than the imported stuff and there really is a huge taste difference. During crawfish season here along the Gulf Coast, there are dozens of places you can pick up 5 to 10 pound bags of freshly boiled, good and spicy crawfish, and those are the absolute best for any crawfish dish. There is simply no comparison to the frozen variety even for Certified Cajun. But, I also know that many of you don't have that kind of access to fresh seafood, and frankly, it's lots more convenient to buy crawfish tails already cleaned and ready. Even we do that more often down here, because honestly, you have to peel a LOT of crawfish to get a pound of tails!
Superstores in this country are notorious for carrying mostly all foreign sources of fish, shrimp and crawfish - and in truth, most folks don't even realize that they are eating imported seafood. Flip your frozen tilapia package over, look at the very bottom of the back of the package and it will tell you the country of origin. Look closely at the labels, and ask for Wild American Shrimp and frozen Louisiana crawfish tails at your grocery store. It may cost a bit more but you'll be supporting our country, and with the cheaper foreign product, quality, and taste really do suffer. If enough people stop buying the foreign stuff, the prices for fresher American seafood will come down!
Okay. on to the recipe! Cook the fettuccine according to the package direction for al dente. Drain, rinse well and set aside to fully drain. Chop up the trinity.
Melt the 1/2 stick of butter.
Toss in the onion, celery and bell pepper.
Stir in 3 tablespoons of flour and cook for about 3 minutes.
Add the garlic and cook another couple minutes.
Add in a small palmful of dried parsley and Cajun seasoning, if using.
Stir together well and simmer on low for about 30 minutes.
Add 3/4 cup of half and half.
. cooking over low until cheese has melted.
And stir together to mix well.
Transfer to a baking dish that has been sprayed with non-stick cooking spray.
Sprinkle a bit of Parmesan cheese on top.
And bake, uncovered at 350 degrees for 20 to 30 minutes, or until bubbly.
Check out more of my crawfish recipes on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Crawfish Velveeta Fettuccine
- 1 pound of fettuccine noodles
- 1/4 cup (1/2 stick) of unsalted butter
- 1 cup of diced onion
- 1/4 cup of diced celery
- 1/2 cup of diced green bell pepper
- 3 tablespoons of flour
- 1 tablespoon of minced garlic, or to taste
- 1 to 2 level tablespoons of dried parsley flakes
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1 pound package of peeled crawfish tails , drained but not rinsed
- 3/4 cup of half and half
- 1 pound of Velveeta Mexican style cheese, cubed
- 2 tablespoons of Parmesan cheese
Bring a pot of well salted water to a rolling boil and cook the fettuccine to al dente according to the package directions. Drain, rinse well, and set aside to fully drain. Butter or spray a 2 quart casserole dish or oblong pan with non-stick spray set aside.
Meanwhile, in a large skillet over medium heat, melt the butter. Add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and crawfish tails and cook on a low simmer for about 30 minutes. Add in the half and half and cubed Velveeta, and continue cooking over low until the cheese is melted. Add the cooked and drained fettuccine and stir well to combine. Transfer to the prepared baking dish and sprinkle with a light covering of Parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.
Serve with a nice mixed garden salad.
Check These Recipes Out Too Y'all!
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- 12 ounces uncooked linguine
- 4 ounces thick-cut bacon, coarsely chopped
- 1 small sweet onion, finely chopped (about 1⁄2 cup)
- 2 garlic cloves, minced
- 1 large red Fresno chile, seeded and finely chopped
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 pound fresh jumbo lump crabmeat, drained and picked over
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon kosher salt
Cook linguine according to package instructions drain, reserving 1⁄4 cup cooking water.
Add bacon to a large nonstick skillet over medium, and cook, stirring often, until bacon is browned and crisp, about 10 minutes. Add onion, garlic, and red chile to skillet, and cook, stirring often, until softened and aromatic, about 5 minutes.
Add white wine to skillet, and cook, stirring and scraping all bits off bottom, until reduced by half, about 5 minutes. Add cream to skillet cook until slightly thickened, about 5 minutes. Add cooked pasta and reserved cooking water, and stir to coat. Add crabmeat, parsley, butter, lemon juice, and salt gently toss until butter is melted and crabmeat is heated through, 2 minutes. Serve immediately.