PREP TIME: 25 MINS | TOTAL TIME: 25 MINS | YIELDS: 4
Nailed this! I love this Crab Alfredo to the bone! I made this again tonight for the nth time, and as always, it was a blast! Enjoyed this with my favourite bottle of wine for a well-deserved meal after a long day at work. If you love red lobster, I am one hundred per cent sure that you’ll dig this crab, Alfredo. Make this even on the busiest days using only the following ingredients, and it’s ready in a breeze. Reward yourself with the best, unfussy meal with this filling Crab Alfredo!
INGREDIENTS
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12 ounces fettuccine or linguine
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup low-sodium chicken broth
1 1/2 cups freshly grated Parmesan, plus more for garnish
1 tablespoon Old Bay, plus more for sprinkling
kosher salt
Freshly ground black pepper
2 tablespoons freshly chopped parsley, plus more for garnish
1 pound lump crab meat
Juice of 1/2 lemon
How to make Crab Alfredo
Step 1: Following the package directions, cook the linguine in a large pot of salted boiling water until al dente. Drain when done and return the cooked linguine to the pot.
Step 2: Melt the butter in a large skillet over medium heat. Once the butter has melted, add the garlic and cook for about a minute until aromatic. Whisk in the flour until golden. Then, pour over the heavy cream and chicken broth. Allow the mixture to simmer for approximately 3 minutes until thick. Now, add the Parmesan and let it melt for about 2 minutes.
Step 3: Season the mixture with Old Bay, salt, and pepper. Add the parsley and crab meat, then toss to coat. Finally, add the linguine. Mix until completely incorporated.
Step 4: To serve, garnish with Old Bay, parsley, and Parmesan, and squeeze with lemon. Enjoy!
Ingredients
- 12 ounces fettuccine or linguine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 1/2 cups freshly grated Parmesan, plus more for garnish
- 1 tablespoon Old Bay, plus more for sprinkling
- kosher salt
- Freshly ground black pepper
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 1 pound lump crab meat
- Juice of 1/2 lemon
Instructions
Step 1: Following the package directions, cook the linguine in a large pot of salted boiling water until al dente. Drain when done and return the cooked linguine to the pot.
Step 2: Melt the butter in a large skillet over medium heat. Once the butter has melted, add the garlic and cook for about a minute until aromatic. Whisk in the flour until golden. Then, pour over the heavy cream and chicken broth. Allow the mixture to simmer for approximately 3 minutes until thick. Now, add the Parmesan and let it melt for about 2 minutes.
Step 3: Season the mixture with Old Bay, salt, and pepper. Add the parsley and crab meat, then toss to coat. Finally, add the linguine. Mix until completely incorporated.
Step 4: To serve, garnish with Old Bay, parsley, and Parmesan, and squeeze with lemon. Enjoy!
