Creamy, glossy Alfredo sauce + sweet, tender crab + perfectly al dente fettuccine = the kind of comfort food that
feels fancy without being fussy. This version is rich but balanced with a touch of lemon, garlic, and parsley, so
the crab stays the star.
Ingredients
For the pasta
- 12 oz (340 g) fettuccine
- 1 tbsp kosher salt (for the pasta water)
- 1/2 cup (120 ml) reserved pasta water (save before draining)
For the crab Alfredo sauce
- 4 tbsp (56 g) unsalted butter
- 3–4 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan (plus more for serving)
- 1/4 tsp black pepper (plus more to taste)
- Pinch of nutmeg (optional, classic Alfredo flavor)
- 1 tsp lemon zest + 1–2 tsp lemon juice (to taste)
- 8–10 oz (225–285 g) lump crab meat, picked over for shells
- 2 tbsp chopped fresh parsley
- Optional: 1/4 tsp Old Bay or Cajun seasoning (use lightly)
