I’ve made a version of this crab fettuccine for years, and after fussing with seafood pasta, this creamy blend of crab, garlic butter, and hot fettuccine is my go-to. Finished with fresh parsley.
But I used to end up with watery crab when guests popped in, so I drain crab really well, felt like an SEO expert tweaking cream and butter, and stopped the sauce from pooling on cold pasta.
It works because the butter and garlic melt into a smooth cream sauce in about 10 minutes, coating the tender noodles (I love that garlicky aroma). You toss everything in under 5 minutes after it heats. That quick stir adds rich creaminess and lets the crab shine.
If you want another seafood pasta that feels fancy without fuss, check out Garlicky Lobster Fettuccine Alfredo for a buttery shellfish twist.
Why You Will Love This Recipe
- Creamy Sauce Texture Garlic-sautéed butter makes base, heavy cream and Parmesan swirl with crab to coat fettuccine noodles in under 10 minutes.
- Fast Family Weeknight Meal While sauce simmers, fettuccine cooks in parallel, so dinner’s on table in about 35 minutes total.
- Budget-Friendly Seafood Dish Half pound of fresh or frozen crab keeps costs in check yet brings restaurant-style taste home.
- Fresh Herb Finish Chopped parsley sprinkled at end adds a burst of color and light herbal flavor against the rich crab cream sauce.
Ingredient Notes
- Butter: Unsalted butter gives control over seasoning and adds richness. Use a full stick for creaminess; ghee works if needed.
- Garlic: Mince one medium clove finely so it melts into the sauce. Jarred minced garlic can stand in if you’re short on prep.
- Crab meat: Choose lump crab from the seafood counter for firm, meaty bites. Frozen crab from Costco is budget-friendly. Keep it chilled until use.
- Heavy whipping cream: Cold heavy cream gives your sauce its silky body. Don’t swap with half-and-half or it may split under heat.
- Parmesan cheese: Fresh-grated Parm from a wedge melts smoothly and boosts flavor. Pre-grated brands can clump due to anti-caking additives.
- Fettuccine: Pick dried fettuccine noodles and cook them al dente. They’ll hold up in the creamy sauce. Linguine works too.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If you want to save time, start cooking fettuccine when butter melts and garlic begins to sizzle.
- If you have extra crab meat after adding 8 ounces, reserve leftovers for another use.
- If the Parmesan clumps, stir constantly after adding 1/2 cup of cheese until sauce is smooth.
- When serving, sprinkle 1 tablespoon of parsley on each plate just before plating.
- When plating, serve alongside a small glass of white wine.
Serving Suggestions
- Toss arugula with shaved fennel, orange wedges and lemon juice. Drizzle olive oil. Place crab fettuccine on plate alongside salmon pasta.
- Grill ciabatta slices brushed with oil and garlic. Serve them with lobster fettuccine.
Storage Guidelines
- Refrigerator storage: store crab fettuccine in an airtight container in fridge at 40°F for up to 3 days. Stir before serving.
- Freezer storage: transfer cooled pasta to a freezer-safe container, freeze at 0°F for up to 3 months. Thaw overnight in fridge.
Did you make this recipe? Scroll down to leave a star rating and review!
Crab Fettuccine
Equipment
- Large skillet
Ingredients
- ½ cup butter (1 stick)
- 1 medium clove garlic minced
- 8 ounces crab meat
- ¾ cup heavy whipping cream
- ½ cup Parmesan cheese freshly grated
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 12 ounces fettuccine cooked and drained
- 1 tablespoon Italian parsley chopped
Instructions
- In a large skillet over medium heat melt the butter and add the garlic, sautéing for 1 minute until you smell its aroma.
- Add the crab meat, cream, Parmesan cheese, salt and pepper to the skillet, then stir so the ingredients begin to blend.
- Stir constantly over medium heat until the sauce is smooth and everything is evenly mixed.
- Add the hot fettuccine to the skillet and gently stir so every strand is coated in sauce.
- Lift and turn the pasta in the sauce a few times to ensure it’s evenly covered.
- Transfer the crab fettuccine to serving plates right away to keep the sauce creamy.
- Scatter the chopped parsley over the pasta before serving for a pop of green.
Notes
- If you want to save time, start cooking fettuccine when butter melts and garlic begins to sizzle.
- If you have extra crab meat after adding 8 ounces, reserve leftovers for another use.
- If the Parmesan clumps, stir constantly after adding ½ cup of cheese until sauce is smooth.
- When serving, sprinkle 1 tablespoon of parsley on each plate just before plating.
- When plating, serve alongside a small glass of white wine.
Leave a Reply