White Sauce Crab Pasta
Dive into the ultimate seafood indulgence with this creamy White Sauce Crab Pasta, a luxurious dish that combines tender fettuccine with succulent lump crab meat in a rich Parmesan-infused béchamel sauce. Perfectly blended with garlic, a touch of heavy cream, and a hint of lemon juice for brightness, this recipe delivers layers of flavor in every bite. Ready in just 40 minutes, it's an elegant yet approachable meal ideal for weeknight dinners or special occasions. Garnished with fresh parsley for a pop of color, this pasta is best served hot and pairs beautifully with a crisp white wine. Savor the harmony of creamy, zesty, and buttery notes that make this seafood pasta irresistible!
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Recipe Information
Ingredients
- 400 g fettuccine pasta
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 garlic cloves, minced
- 1 cup parmesan cheese, grated
- 300 g cooked crab meat (lump or claw)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Stir in the remaining 2 tablespoons of butter and allow it to melt. Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk, whisking constantly. Once smooth, stir in the heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3-5 minutes.
Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is creamy. Adjust seasoning to taste.
Gently fold in the cooked crab meat and lemon juice. Allow the crab to warm through, about 2 minutes.
Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Remove the skillet from heat and garnish with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 451 mg | 35% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
