Best 6 Crab Fettuccine Recipes

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Welcome to the world of delightful seafood pasta! Crab fettuccine is a classic dish that combines the delicate sweetness of crab with the rich, creamy texture of fettuccine pasta. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating a mouthwatering crab fettuccine dish that will impress your taste buds and leave you craving for more. Get ready to embark on a culinary journey as we explore the best recipe for this delectable seafood pasta.

Let's cook with our recipes!

CRAB AND CHERRY TOMATO FETTUCCINE



Crab and Cherry Tomato Fettuccine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 teaspoon dried oregano
1 cup jumbo lump crabmeat, picked through for shells
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving
Torn basil leaves, for garnish, optional

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  • Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  • Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  • Serve sprinkled with additional Parmesan and torn basil, if desired.

CRAB FETTUCCINE ALFREDO



Crab Fettuccine Alfredo image

"This is one recipe I just can't resist," writes Chris Carattini from Laramie, Wyoming. "It's so delicious and simple to put together-but looks elegant and like you really fussed. Also, an easy recipe to double when friends drop in at the last minute."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1/4 cup butter
2 teaspoons all-purpose flour
3/4 cup 2% milk
1/2 cup imitation crabmeat
1/2 cup cubed cooked chicken
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh broccoli
1/3 cup chopped zucchini
2 teaspoons minced fresh parsley
Salt and pepper to taste, optional

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Drain fettuccine; top with crab mixture.

Nutrition Facts : Calories 668 calories, Fat 34g fat (20g saturated fat), Cholesterol 136mg cholesterol, Sodium 681mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 3g fiber), Protein 36g protein.

CRAB FETTUCCINE



Crab Fettuccine image

Make and share this Crab Fettuccine recipe from Food.com.

Provided by PaulaG

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 cup lump crabmeat
1/2 cup chicken broth
1/2 cup half-and-half
1/4 cup creme fraiche
1 tablespoon butter
2 cloves garlic, finely minced
2 green onions, sliced
2 teaspoons all-purpose flour
1/4 teaspoon salt
2 tablespoons parsley, chopped
1 -1 1/2 teaspoon Emeril's Original Essence (Receipe #14372)
4 ounces linguine, cooked
parmigiano-reggiano cheese

Steps:

  • Cook fettuccine according to package directions.
  • Meanwhile, over medium heat melt the butter in a small saucepan.
  • Add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes.
  • Add the flour and salt, stir to blend.
  • Lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche.
  • Stir in Emeril's Essense and crab, stir to blend.
  • Turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened.
  • Serve sauce over cooked fetuccine and grate Parmesan Reggiano cheese over all.
  • Serve immediately.

WEIGHT WATCHERS FIERY CRAB FETTUCCINE



Weight Watchers Fiery Crab Fettuccine image

I got this recipe off the Weight Watchers site Yield 2 servings at 7pts. 371 calories 2g fat 2gfiber. This is estimated so be sure to do your own calculations!!!

Provided by chris_tam

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

4 ounces dry fettuccine
6 ounces crabmeat, drained
1 1/2 cups fat free chicken broth
2 tablespoons of sliced green onions
1 teaspoon creole seasoning
1 cup fat-free half-and-half
2 teaspoons cornstarch
1 dash celery salt
pepper
1/2 cup roasted red pepper, diced

Steps:

  • Cook and drain pasta according to package directions.
  • In large skillet saute green onions. Add 1 cup of broth. Combine 1/2 cup broth with cornstarch and set aside.
  • Add crab meat and red peepers and creole seasoning. Bring to a boil. Add cornstarch stock and simmer until thickened. Add half and half and simmer 3 minutes.
  • Serve sauce over fettucine.

Nutrition Facts : Calories 387.4, Fat 5.2, SaturatedFat 1.8, Cholesterol 89.7, Sodium 2074.7, Carbohydrate 56.1, Fiber 2.5, Sugar 7.6, Protein 28.1

CRAB FETTUCCINE



Crab Fettuccine image

Didn't think you could improve on a classic? Just add melt-in-your-mouth crabmeat to an old favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 4

Number Of Ingredients 12

8 ounces uncooked fettuccine
2 teaspoons olive or vegetable oil
1 garlic clove, finely chopped
1 small red bell pepper, chopped (1/2 cup)
2 teaspoons Gold Medalâ„¢ all-purpose flour
1 1/2 cups evaporated skimmed milk
1 pound imitation crabmeat, cut up
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Grated Parmesan cheese, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • While fettuccine is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens.
  • Stir crabmeat, 1/4 cup cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with cheese.

Nutrition Facts : Calories 405, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 2 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg

FETTUCCINE ALFREDO WITH KING CRAB LEG MEAT RECIPE - (3.4/5)



Fettuccine Alfredo with King Crab Leg Meat Recipe - (3.4/5) image

Provided by flour_arrangements

Number Of Ingredients 10

3/4 pound fettuccine
2 tablespoons butter
2 tablespoons garlic, chopped
10 button mushrooms, quartered
12 canned artichoke heart halves
1/4 cup dry white wine
1 pint heavy cream
1/2 cup Parmesan cheese, grated
1 pound king crab leg meat
2 tablespoons fresh parsley, chopped

Steps:

  • Cook fettuccine according to package directions. Drain and reserve. Heat butter in a large saute pan over medium heat. Add garlic and saute for 30 seconds. Add mushrooms and saute until lightly browned. Add artichokes and toss with mushrooms and garlic. Deglaze the pan with wine for 30 seconds. Add cream and Parmesan; simmer to reduce and thicken for 1-2 minutes. Add crab and reserved fettuccine and toss to thoroughly heat and coat. Divide among 4 pasta bowls or plates and sprinkle with chopped parsley.

Tips:

  • Use high-quality ingredients. Fresh crab, homemade pasta, and flavorful sauce make all the difference in this dish.
  • Don't overcook the crab. Crab meat is delicate and cooks quickly. Overcooking makes it tough and rubbery.
  • Make sure the sauce is flavorful. A good crab fettuccine sauce should be rich, creamy, and flavorful. Use a combination of white wine, cream, butter, and herbs to create a delicious sauce.
  • Garnish with fresh herbs. Fresh herbs like parsley, chives, or basil add a pop of color and flavor to the dish.

Conclusion:

Crab fettuccine is a classic dish that's perfect for any occasion. With its creamy sauce, succulent crab meat, and tender pasta, it's a surefire hit. Follow these tips to make the best crab fettuccine possible. Your taste buds will thank you!

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