Crab Alfredo is a simple pasta recipe, that seems fancy! It’s rich, buttery, and creamy, loaded with crab meat and Old Bay seasoning. It only takes about 15 minutes from start to finish, and it is a dish that will really impress!
So I am having a crab moment. Is that weird? Like, last week alone I couldn’t stop thinking about crab cakes. In a majorly obsessive way. I am sure this means I have some sort of strange vitamin deficiency, but I am going to overlook that for now.
Anyhow, this past weekend I got busy with about 3 pounds of crab meat. Which means, I am going to inundate you here over the next few weeks with multiple crab recipes. Which probably also means I am alienating about half of you, but you CAN’T CONTROL A CRAVING!
And today, not only are we talking about crab, we are also carb loading. Because ALFREDO.
Yeah, this isn’t a light dish…BUT it’s an easy one. Actually it’s ridiculously easy…like literally made in 15 minutes. But while it’s a breeze to throw together, it’s SUPER impressive. It just seems way fancier than it actually is…and I’m not mad about it.
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…
Stir to combine…
Garnish with a little fresh parsley…
And omg yes.
This is absolutely ridiculous. In the best way possible!
Looking for more pasta recipes? Try these:Print
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: serves 6
- Category: Pasta
- Method: Stove Top
- Cuisine: Dinner
This is a classic alfredo pasta recipe upgraded with crab!
- 1 pound fettuccine
- 1 1/2 cups light cream
- 1 cup butter
- 2 cups freshly grated Parmesan cheese
- 2 teaspoons Old Bay seasoning
- 1 pound crab meat
- 1/4 cup chopped fresh parsley
- Boil pasta according to package directions. Make sure to liberally salt the pasta water once it starts boiling before adding in the pasta.
- When the pasta is almost done place butter and cream in a saucepan and heat until the butter melts. Remove from heat and stir in the cheese until melted. Add in the Old Bay seasoning and the crab meat and stir to combine. Set aside.
- Drain pasta, place in a large bowl and immediately toss with cream sauce.
- Sprinkle chopped parsley on pasta and sprinkle a little extra Old Bay on top to garnish.
- Serve immediately.
Store airtight in refrigerator for up to 3 days
- Serving Size:
- Calories: 827
- Sugar: 4.9 g
- Sodium: 1024.5 mg
- Fat: 46.6 g
- Carbohydrates: 60.7 g
- Protein: 40.4 g
- Cholesterol: 175.4 mg
Keywords: pasta recipe, dinner recipe, crab, cookies and cups, alfredo
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19 comments on “Crab Alfredo”
I made this adding half of each red, orange bell peppers, half medium red onion, 4 garlic cloves minced, 1 jalapeño, half habanero chopped, 5 fresh basil leaves chopped and 8 zest strokes of nutmeg, Creole seasoning instead of old bay, mini penne pasta… They raved about the delicious taste of seductive attraction. Nutmeg idea was from Rachel Ray who said it takes meal to another level. Thanks for sharing!
What would happened if I did use imitation Crab meat? I cannot eat crab but this Alfredo looks delicious! I would omit it altogether but I already went out and bought the imitation crab before I read the part that said “use anything other than imitation crab” so I would like to use it if I can
That would work fine!
I made this tonight and used half n half instead of light cream.It was yummy!
so glad you enjoyed! we love this recipe!
This looks so good and so EASY. I do have a question (or three), though. I know what heavy cream is, but I’m never quite sure what “light” cream is. Could I use half and half? I plan on making this as soon as I can figure out the cream “dilemma”, lol. Thank you so much!
Heavy cream is the same as whipping cream. And you could use Light cream in place of it if you prefer. If you use half and half the alfredo sauce will just be a little thinner 🙂
Heavy cream and heavy whipping cream are two different things. Wow, who knew?! I’ve always thought they were the same, maybe just labeled differently by different brands. Even at my semi-advanced age, I still learn something new everyday
So (and please bear with my ignorance), is there a product on store shelves called “light cream”, which this recipe calls for? Sorry to be so dense, but I’ve honestly never seen it here where I live in VA. That’s why I was asking about half-and-half. I think I had been told by someone at a local Harris Teeter (owned by Kroger) supermarket that light cream and half and half are the same thing.
Guess not! Anyway, I’m making this tonight and, I must say, I’ve been looking forward to dinner all day
I am confused. This recipe calls for “light cream ,” yet heavy whipping cream is mentioned more so than light. I have never heard of light cream. Stumped. I made it with heavy whip and it was glorious.
Light cream is sold in stores near the heavy cream or half and half in grocery stores. I haven’t ever had an issue finding it, but you can absolutely sub in half and half or heavy cream in this recipe as well!
Love the prep time, hahaha! Neglected the time to catch, clean and shuck our wonderful fresh crab here in the Pacific Northwest. Voila! Thank you!
This is it. This is the alfredo that I will be making every time I make alfredo for the rest of my life (with or without the crab). Easy, rich, perfect. This is also the perfect excuse to try endless varieties of alfredo: seafood, chicken, grilled salmon, with broccoli and mushrooms, or whatever else I have in the fridge to use up. Absolutely my new fave! Thank you for the recipe!
So glad you liked it!! It’s a huge favorite in my house 🙂
Yes never use already grated cheese for sauces. The powder they use to keep it separated will make it gritty and clumpy. Same for mac and cheese from scratch.
I don’t like pinterest, but okay. if that’s the only way i can get the recipe.
The full recipe is here on the post at the bottom. The recipe isn’t on pinterest 🙂
Can this be made with chicken??