Simply put, delicious! A little on the decadent side, but it can be made with fat-free half-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a nice salad, and a glass of Chardonnay.

LisaJ

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.

    Advertisement
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.

  • Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.

  • Divide the fettucine between 2 plates or bowls and top with the crab sauce.

Nutrition Facts

649 calories; protein 27.6g 55% DV; carbohydrates 52.6g 17% DV; fat 37.2g 57% DV; cholesterol 140.6mg 47% DV; sodium 516mg 21% DV. Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2012
I have been looking for and testing different Alfredo Sauce recipes at home and at every restuarant out there. Thanks for this one. It is by far the best I've ever eaten and so easy to make. I did use the conversion to 2% milk because it's all I had in the house (7/8 cup milk plus 1 tablespoon butter). It still came out rich and thick. I left out the cayenne because i don't like the heat and added instead somewhere between 1/4-1/2 tsp of nutmeg, which all true alfredo sauce recipes call fo,r and that put it OVER THE TOP!! I confess I also added a little extra grated and schredded cheese because let's face it, you can never have too much cheese! The more I added, the better it tasted. I have also tried this sauce with chicken and broccoli instead of crab which was also very good. I will use this as a base for any recipe calling for an alfredo sauce in the future. My search is over!! THANKS AGAIN!!!!! Read More
(66)

Most helpful critical review

Rating: 3 stars
08/26/2009
The sauce for this was too thick; I had to add whole milk to thin it out and it was still very thick and tacky. The cayenne pepper was overwhelming and I could barely taste the crab (I even used more crab than the recipe called for but it didn't help). It was OK but really no better. Read More
(12)
137 Ratings
  • 5 star values: 82
  • 4 star values: 36
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
09/22/2012
I have been looking for and testing different Alfredo Sauce recipes at home and at every restuarant out there. Thanks for this one. It is by far the best I've ever eaten and so easy to make. I did use the conversion to 2% milk because it's all I had in the house (7/8 cup milk plus 1 tablespoon butter). It still came out rich and thick. I left out the cayenne because i don't like the heat and added instead somewhere between 1/4-1/2 tsp of nutmeg, which all true alfredo sauce recipes call fo,r and that put it OVER THE TOP!! I confess I also added a little extra grated and schredded cheese because let's face it, you can never have too much cheese! The more I added, the better it tasted. I have also tried this sauce with chicken and broccoli instead of crab which was also very good. I will use this as a base for any recipe calling for an alfredo sauce in the future. My search is over!! THANKS AGAIN!!!!! Read More
(66)
Rating: 5 stars
01/20/2008
This is awesome! If you've ever had Red Lobster's Crab Alfredo, you won't feel the need to go spend that money anymore, because you can do it yourself at home for cheaper and it tastes the same if not better. This is the first Alfredo sauce that I have ever made, it was quick, simple, easy and called for stuff that I already had, so I didn't even have to leave my house. I LOVE THIS RECIPE! I changed one thing in this recipe after reading the reviews; instead of using 2 cups of half & half, I used 1 cup of milk and 1 cup of half& half!!! Read More
(42)
Rating: 5 stars
07/26/2007
This was really good! I did not have half and half so I used the whole milk/butter substitution suggestion listed on the tips and advice substitutions page on this site. I also doubled the recipe and used a little extra parm. cheese. Everyone loved it. I will definately make this again!! Read More
(36)
Advertisement
Rating: 3 stars
08/26/2009
The sauce for this was too thick; I had to add whole milk to thin it out and it was still very thick and tacky. The cayenne pepper was overwhelming and I could barely taste the crab (I even used more crab than the recipe called for but it didn't help). It was OK but really no better. Read More
(12)
Rating: 4 stars
12/14/2009
This was an excellent Alfredo recipe. I took the advice of the other reviewers and cut the half and half with milk. Next time I make this I will also either cut back on or omit the cayenne pepper. The taste was excellent but the spice was a little much after a while. I highly recommend this recipe. Read More
(12)
Rating: 3 stars
10/22/2007
This was ok.....I added more half and half because the sauce was very thick. I think next time I'll add more garlic and less cayanne pepper. Even though my son ate it he said it was hot so next time I'll reduce it to 1/4 of a teaspoon but def. more garlic. It was good but needs tweaking Read More
(10)
Advertisement
Rating: 5 stars
03/30/2008
This was crabtastic!! My DH was craving some crab and this fit the bill along with some crab legs on the side. I did use 1 cup milk with 1 cup half & half. I didn't think there would be enough sauce but there was plenty more than pasta and it fed the 4 of us with extra left over which was still good the next day. I did use real dungeonous crab and parmigiana reggiano. It's easy to eat a lot and get totally stuffed so pace yourself! I served with cheddar bay biscuits but use club soda in place of milk for fluffier biscuits. Read More
(10)
Rating: 5 stars
05/29/2008
Very good! I made this the other day for my roommate and myself. I used 1 cup half-and-half and one cup 2% milk instead of the two cups half-and-half... very decadent! Next time I will likely half the amount of cayenne pepper used though. It was just a little too spicy. Read More
(7)
Rating: 5 stars
06/21/2016
My version: 2 T. Butter; 2 T. flour; 2 garlic cloves crushed; salt and pepper to taste; a pinch of cayenne; 2 to 2 1/2 c. milk (or 1/2 and 1/2); 8 oz (or more) crab meat; 3 oz cream cheese; 1/2 cup grated Parmesan; Cook the dish as instructed in the original recipe. The first problem with the original recipe is 3/3 butter/ flour to 2 cups milk is a very thick white sauce (almost enough to bind a croquette mixture) so use the classic white sauce proportions of 2/2/2. The half and half is not what is causing the excessive thickness but you can use regular (or even 2%) milk and it won't cut down on the richness too much. 1/2 tsp. of cayenne is way too much unless you like your food Indian HOT. Use just a pinch and taste the mixture. Alternatives that give a flavor boost would be a little nutmeg as in a classic bechamel or about 1/2 tsp. of Coleman's dry mustard as in classic Crab Imperial sauce. Depends on what you like. I also reduced the cream cheese to 3 oz. because the gums in the cream cheese add to the excessive thickness. You can thin with a little more milk or water if it is still thicker than you like but careful not to make it too thin. Read More
(6)