Crab Fettuccine

"Adapted from Southern Living Magazine. I have used fresh Blue Crab meat."
photo by Sharon the Rocket photo by Sharon the Rocket
photo by Sharon the Rocket
photo by Sharon the Rocket photo by Sharon the Rocket
photo by Sharon the Rocket photo by Sharon the Rocket
Ready In:




  • Drain crabmeat, remove any bits of shell.
  • Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
  • Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
  • Serve immediately.

Questions & Replies

  1. Including prep time, how long does this recipe take from start to serving?


  1. For some reason I had such a hard time trying to get the sauce to thicken. My normal Alfredo has heavy cream and cream cheese which helps a lot, but this just didn’t work for me with just the half and half. I ended up redoing it with heavy cream in hopes I could fix it. Will not do this recipe again.
  2. I completely cheated, I made the creamy, cauliflower, garlic sauce only added butter and half-half, in my food processor, it was wonderful and almost low calorie, then i put in a bag of imitation crab (14 oz per cup?) and let it sit for pasta or warm dip. The garlic sauce is freezer friendly so I made individualize sizes You can tweak fettuccini sauce a million different ways :)
  3. WE, as nobility, made an executive decision to alter this fine recipe to be even better. We doubled the butter amount, we doubled the parsley, used a whole head of garlic, added a splash more of half and half, and then dumped a whole bag of imitation crab into the skillet, while eating chunks of said imitation crab. Stir, mix, devour. Also, a correction, it only makes TWO servings. So long as you are no pussy. Thank you. -Sasha and Shoshanna
  4. I did some deviations and alterations, like halving the butter amount, adding a bit of olive oil. Sauteed a red chili with the garlic to give a bit of kick. Used thickened cream instead of half and half (not available in Australia). Supplemented crab meat with some scallops I had on hand. Added some lemon juice, and Murray River pink river salt for flavor. Topped up with chopped garlic chives because I had no parsley. Delicious and makes for a substantial lunch or dinner without being too heavy on the digestive system.
  5. Definatley a keeper!!! I cut the recipe in half for DH and I and we licked the platter clean. Followed the instructions (which was simple and direct). Going into my Favorites of 2012 because I know I will be making this again. Served with a green salad and we had a wonderful dinner. Thank you for posting. Made for Fall PAC 2012.


A California transplant now living in South Carolina. I like to cook when I have the time. My son has also become quite a good cook (He's studying Chemical Engineering and says cooking is just like chemistry).
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