Crabmeat Pasta Alfredo

    (121)
    35 minutes

    This pasta sauce is a little decadent but it is truly delicious! Serve with garlic bread, a green salad and a glass of white wine.


    98 people made this

    Ingredients
    Serves: 4 

    • 250g fettucine
    • 3 tablespoons butter
    • 2 cloves garlic, minced
    • 3 tablespoons plain flour
    • 1 pinch salt and black pepper to taste
    • 1/2 teaspoon cayenne pepper
    • 1 cup (250g) full cream milk
    • 1 cup (250g) light thickened cream
    • 125g cream cheese, softened
    • 1/2 cup grated Parmesan cheese
    • 250g crabmeat, flaked

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
    2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma; about 2 minutes, being careful not to let the garlic brown.
    3. Stir in the flour, salt, pepper and cayenne pepper. Reduce heat and cook, stirring constantly for about 2 minutes. Add the milk and cream then stir over medium heat until slightly thickened, about 3 minutes.
    4. Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through; about 3 minutes.
    5. Divide the fettucine between 2 plates or bowls and top with the crab sauce.

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    Reviews and Ratings
    Global Ratings:
    (121)

    Reviews in English (89)

    by
    58

    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  (Review from Allrecipes USA and Canada)

    by
    37

    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  (Review from Allrecipes USA and Canada)

    by
    32

    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  (Review from Allrecipes USA and Canada)

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