Creamy Crab Alfredo (Print Version)
# Ingredients:
01 -
1 pound fettuccine pasta.
02 -
1/4 cup unsalted butter.
03 -
1/4 cup all-purpose flour.
04 -
2 cups whole milk.
05 -
4 ounces cream cheese, cubed.
06 -
1 cup freshly grated Parmesan cheese.
07 -
1 tablespoon fresh parsley, chopped.
08 -
1/2 teaspoon garlic powder.
09 -
1/2 teaspoon onion powder.
10 -
1/2 teaspoon salt.
11 -
1/2 teaspoon black or white pepper.
12 -
1 pound lump crabmeat, picked over for shells.
# Instructions:
01 -
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
03 -
Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture begins to thicken.
04 -
Add the cubed cream cheese to the skillet, stirring until completely melted and smooth.
05 -
Stir in the Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix until the sauce is smooth and well combined.
06 -
Gently fold in the lump crabmeat, ensuring it is evenly distributed throughout the sauce. Reduce the heat to low and simmer until the crabmeat is heated through.
07 -
Toss the cooked fettuccine pasta with the Alfredo sauce until evenly coated. Alternatively, you can serve the pasta topped with the sauce.