Crab Fettuccine Alfredo Recipe
Crab Fettuccine Alfredo Recipe photo by Taste of Home

Crab Fettuccine Alfredo Recipe

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“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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 cup pasta with about 3/4 cup crab mixture (calculated without salt and pepper) equals 668 calories, 34 g fat (20 g saturated fat), 136 mg cholesterol, 681 mg sodium, 55 g carbohydrate, 3 g fiber, 36 g protein.


  1. 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. Yield: 2 servings.
Originally published as Crab Fettuccine Alfredo in Cooking for 2 Winter 2006, p26

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Apr. 28, 2008

"make with shrimp instead"

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