Ingredients
12 oz fettuccine pasta
4 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
4 oz cream cheese, cut into pieces
3/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and white or black pepper to taste
8 oz lump crabmeat, picked over for shells
Instructions
Bring a large pot of salted water to a boil and cook fettuccine until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add flour and whisk constantly for 30–60 seconds.
Gradually add milk, whisking to avoid lumps. Stir in cream cheese and whisk until smooth.
Add Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Stir until sauce is creamy.
Gently fold in the crabmeat and let it heat through without over-stirring.
Toss fettuccine with the sauce or spoon sauce over individual servings. Garnish and serve warm.
Notes
Do not overcook the crab as it’s already cooked—just warm it through gently.
Add a splash of lemon juice or zest for brightness.
You can substitute shrimp or scallops for the crab if desired.
For a gluten-free version, use GF pasta and a gluten-free flour substitute.
