Crab Alfredo

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the fettuccine and cook according to package directions, about 8-10 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water. Keep warm.

Recipe View While the pasta cooks, melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to brown it.

Recipe View Whisk in the flour, salt, pepper, and cayenne pepper. Cook, stirring constantly, for about 2 minutes to form a smooth roux. This step is crucial for a lump-free sauce.

Recipe View Gradually whisk in the half-and-half, stirring continuously to prevent lumps from forming. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce has slightly thickened, about 3-5 minutes.

Recipe View Reduce the heat to low. Add the softened cream cheese and Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Recipe View Gently fold in the flaked crabmeat. Cook until the crabmeat is heated through, about 2-3 minutes. Be careful not to overcook the crab, as it can become rubbery.

Recipe View Divide the cooked fettuccine among plates or bowls. Spoon the Crab Alfredo sauce generously over the pasta. Serve immediately.