CRAB FETTUCCINE ALFREDO – It is a delectable supper that comes together quickly. Fettuccine topped with a creamy Alfredo sauce cooked from scratch and stuffed with lump crab–a truly exceptional supper that can be prepared every night of the week.
CRAB FETTUCCINE ALFREDO
— 1 pound (ca. 454 g) lump crabmeat
— 1 pound fettuccine pasta
— 1/4 cup butter
— 1/4 cup all-purpose flour
— 2 cups milk
— 4 ounces (ca. 151 g) cream cheese
— 1 cup freshly grated Parmesan cheese
— 1/2 teaspoon garlic powder
— 1/2 teaspoon onion powder
— 1 tablespoon fresh parsley chopped
— 1/2 teaspoon salt
— 1/2 teaspoon black or white pepper
Cook the pasta according to the package directions until al dente.
Melt the butter in a large skillet over medium heat. Whisk in the flour until it is completely combined. Cook for 30-60 seconds with the flour and butter, then gradually add the milk. Pour in a tiny bit of milk at a time, stirring thoroughly after each addition. Cut the cream cheese into small chunks and toss it into the sauce until it melts and is fully absorbed.
Add the freshly grated Parmesan cheese, chopped fresh parsley, garlic powder, onion powder, salt, and pepper to the sauce and whisk until smooth. Gently stir in the crabmeat and allow the sauce to cook on low heat until the crab is hot.
Toss the cooked fettuccine with the sauce, or serve the pasta topped with the sauce.
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