Name: Creamy Crab Fettuccine Alfredo recipe
Ingredients: Fettuccine Pasta: 1 pound. The star of our dish, fettuccine, is a classic choice for Alfredo sauce. Its broad, flat strands provide the perfect surface area to cling onto the rich, creamy sauce, ensuring every bite is flavorful. Opt for high-quality dried fettuccine, or for an even more luxurious experience, consider fresh fettuccine. Fresh pasta cooks quicker and has a delicate texture that elevates the dish.; Lump Crab Meat: 1 pound. The hero of our recipe, lump crab meat, brings a delicate sweetness and luxurious texture that perfectly complements the richness of the Alfredo sauce. Lump crab meat consists of larger pieces of crab from the body, offering a satisfying bite. For the best flavor and texture, choose fresh, pasteurized lump crab meat. Avoid imitation crab meat as it lacks the authentic flavor and texture we are aiming for. If fresh isn’t available, good quality canned lump crab meat, drained thoroughly, can be used as a substitute.; Heavy Cream: 2 cups. Heavy cream is the foundation of our decadent Alfredo sauce. It provides the richness and velvety smooth texture that defines an authentic Alfredo. Ensure you use heavy cream, not half-and-half or milk, as the higher fat content is crucial for achieving the desired thickness and creaminess without curdling.; Unsalted Butter: 1 cup (2 sticks). Butter adds richness and depth of flavor to the Alfredo sauce. Using unsalted butter allows you to control the saltiness of the dish more precisely. Good quality butter will enhance the overall flavor profile.; Parmesan Cheese: 1 ½ cups, freshly grated. Parmesan cheese is essential for authentic Alfredo sauce. Its nutty, salty, and umami-rich flavor is indispensable. Freshly grated Parmesan is absolutely key; pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly, resulting in a less creamy sauce. Use a microplane or fine grater to achieve finely grated Parmesan that will melt beautifully into the sauce. For an even more intense flavor, consider using Parmigiano-Reggiano.; Garlic: 3-4 cloves, minced. Garlic provides a pungent, aromatic base that balances the richness of the cream and butter. Freshly minced garlic is crucial for the best flavor. Avoid jarred pre-minced garlic as it often lacks the fresh, vibrant flavor of freshly minced cloves. Mince the garlic finely to ensure it cooks evenly and infuses the sauce with its flavor without overpowering it.; Dry White Wine (Optional): ½ cup. A splash of dry white wine, like Pinot Grigio or Sauvignon Blanc, adds a layer of complexity and acidity to the Alfredo sauce, cutting through the richness and enhancing the other flavors. If you prefer not to use wine, you can substitute it with chicken broth or simply omit it.; Fresh Parsley: ¼ cup, chopped. Fresh parsley adds a pop of color and fresh, herbaceous flavor that brightens up the dish. Italian flat-leaf parsley is preferred for its robust flavor. Chop it finely and use it for both garnishing and adding to the sauce for a burst of freshness.; Lemon Juice: 1 tablespoon, freshly squeezed. A touch of fresh lemon juice adds a bright, citrusy note that balances the richness of the sauce and complements the crab meat. Freshly squeezed lemon juice is always preferred over bottled for its brighter, cleaner flavor.; Salt and Freshly Ground Black Pepper: To taste. Seasoning is crucial for bringing all the flavors together. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper adds a pungent, aromatic warmth. Season gradually, tasting as you go, to ensure the dish is perfectly balanced.; Red Pepper Flakes (Optional): A pinch. For those who enjoy a subtle kick, a pinch of red pepper flakes adds a gentle warmth that complements the richness without being overpowering.

Ingredients

Fettuccine Pasta: 1 pound. The star of our dish, fettuccine, is a classic choice for Alfredo sauce. Its broad, flat strands provide the perfect surface area to cling onto the rich, creamy sauce, ensuring every bite is flavorful. Opt for high-quality dried fettuccine, or for an even more luxurious experience, consider fresh fettuccine. Fresh pasta cooks quicker and has a delicate texture that elevates the dish.

Lump Crab Meat: 1 pound. The hero of our recipe, lump crab meat, brings a delicate sweetness and luxurious texture that perfectly complements the richness of the Alfredo sauce. Lump crab meat consists of larger pieces of crab from the body, offering a satisfying bite. For the best flavor and texture, choose fresh, pasteurized lump crab meat. Avoid imitation crab meat as it lacks the authentic flavor and texture we are aiming for. If fresh isn’t available, good quality canned lump crab meat, drained thoroughly, can be used as a substitute.

Heavy Cream: 2 cups. Heavy cream is the foundation of our decadent Alfredo sauce. It provides the richness and velvety smooth texture that defines an authentic Alfredo. Ensure you use heavy cream, not half-and-half or milk, as the higher fat content is crucial for achieving the desired thickness and creaminess without curdling.

Unsalted Butter: 1 cup (2 sticks). Butter adds richness and depth of flavor to the Alfredo sauce. Using unsalted butter allows you to control the saltiness of the dish more precisely. Good quality butter will enhance the overall flavor profile.

Parmesan Cheese: 1 ½ cups, freshly grated. Parmesan cheese is essential for authentic Alfredo sauce. Its nutty, salty, and umami-rich flavor is indispensable. Freshly grated Parmesan is absolutely key; pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly, resulting in a less creamy sauce. Use a microplane or fine grater to achieve finely grated Parmesan that will melt beautifully into the sauce. For an even more intense flavor, consider using Parmigiano-Reggiano.

Garlic: 3-4 cloves, minced. Garlic provides a pungent, aromatic base that balances the richness of the cream and butter. Freshly minced garlic is crucial for the best flavor. Avoid jarred pre-minced garlic as it often lacks the fresh, vibrant flavor of freshly minced cloves. Mince the garlic finely to ensure it cooks evenly and infuses the sauce with its flavor without overpowering it.

Dry White Wine (Optional): ½ cup. A splash of dry white wine, like Pinot Grigio or Sauvignon Blanc, adds a layer of complexity and acidity to the Alfredo sauce, cutting through the richness and enhancing the other flavors. If you prefer not to use wine, you can substitute it with chicken broth or simply omit it.

Fresh Parsley: ¼ cup, chopped. Fresh parsley adds a pop of color and fresh, herbaceous flavor that brightens up the dish. Italian flat-leaf parsley is preferred for its robust flavor. Chop it finely and use it for both garnishing and adding to the sauce for a burst of freshness.

Lemon Juice: 1 tablespoon, freshly squeezed. A touch of fresh lemon juice adds a bright, citrusy note that balances the richness of the sauce and complements the crab meat. Freshly squeezed lemon juice is always preferred over bottled for its brighter, cleaner flavor.

Salt and Freshly Ground Black Pepper: To taste. Seasoning is crucial for bringing all the flavors together. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper adds a pungent, aromatic warmth. Season gradually, tasting as you go, to ensure the dish is perfectly balanced.

Red Pepper Flakes (Optional): A pinch. For those who enjoy a subtle kick, a pinch of red pepper flakes adds a gentle warmth that complements the richness without being overpowering.

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Instructions

Cook the Fettuccine: Begin by bringing a large pot of salted water to a rolling boil. Generously salting the water is crucial as it seasons the pasta from within as it cooks. Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, typically around 8-10 minutes for dried pasta, and less for fresh pasta. “Al dente” means “to the tooth” in Italian; the pasta should be cooked through but still have a slight firmness in the center. Overcooked pasta will become mushy and less appealing. While the pasta is cooking, proceed with preparing the sauce. Reserve about 1 cup of pasta water before draining. This starchy water will be invaluable for adjusting the consistency of your sauce later. Drain the pasta thoroughly and set aside.

Sauté the Garlic: In a large, deep skillet or pot (large enough to accommodate the pasta and sauce later), melt the unsalted butter over medium heat. Allow the butter to melt completely and shimmer, but be careful not to let it brown. Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Keep the heat at medium to prevent the garlic from burning, which can impart a bitter taste to the sauce. The aroma of sautéing garlic is a key indicator that it’s ready.

Deglaze with White Wine (Optional): If using white wine, pour it into the skillet with the sautéed garlic. Increase the heat slightly and let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate and the wine to reduce slightly. This process, known as deglazing, lifts up any flavorful browned bits from the bottom of the pan and adds depth of flavor to the sauce. If you are not using wine, skip this step and move directly to adding the cream.

Add Heavy Cream and Simmer: Pour the heavy cream into the skillet with the garlic and wine (if used). Reduce the heat to low and gently simmer the cream mixture. Simmering allows the flavors to meld together and the sauce to thicken slightly. Do not boil the cream, as this can cause it to separate or curdle. Simmer for about 5-7 minutes, stirring occasionally, until the sauce has slightly thickened and is just beginning to coat the back of a spoon.

Incorporate Parmesan Cheese: Remove the skillet from the heat or reduce the heat to the lowest setting. Gradually add the freshly grated Parmesan cheese to the cream sauce, one handful at a time, stirring continuously until the cheese is completely melted and incorporated into the sauce. Ensure each addition of cheese is fully melted before adding more to prevent clumping. The sauce should become smooth, velvety, and luxuriously creamy as the cheese melts in.

Season and Add Lemon Juice: Season the Alfredo sauce generously with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is already salty, so season cautiously and adjust as needed. Add the fresh lemon juice to the sauce. The lemon juice brightens the flavors and adds a welcome touch of acidity. If using red pepper flakes, add a pinch now for a subtle warmth. Taste the sauce and adjust seasoning as necessary.

Gently Fold in Crab Meat: Carefully fold in the lump crab meat into the creamy Alfredo sauce. Be gentle to avoid breaking up the delicate crab meat too much. Heat the crab meat through in the warm sauce for about 2-3 minutes. Avoid overcooking the crab, as it can become rubbery. You just want to gently warm it through.

Combine Pasta and Sauce: Add the cooked and drained fettuccine pasta to the skillet with the creamy crab Alfredo sauce. Toss gently to coat the pasta evenly with the sauce, ensuring every strand is enveloped in creamy goodness and studded with crab. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. The starchy pasta water will help to emulsify the sauce and make it cling beautifully to the pasta.

Serve Immediately: Serve the Creamy Crab Fettuccine Alfredo immediately while it’s hot and at its most creamy and delicious. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Offer lemon wedges on the side for those who like an extra squeeze of lemon.

Nutrition

Serving Size: one normal portion
Calories: 650-850