Crab Alfredo Recipe

Making a seafood pasta dish has never been this good. I particularly love seafood recipes in general, and anything white alfredo pasta related. Creamy pastas that are drenched in a thick, white sauce are certainly the way to go for any pasta recipe. That’s why I combined two of my favorites: crab and alfredo pasta to make this delicious seafood crab alfredo recipe.

I put a lot of thought into the seasonings that I used. It’s not enough to just use butter, heavy cream, and parmesan cheese. I added other ingredients like Old Bay seasoning, chicken broth, fresh parsley, salt, pepper, and a bit of lemon juice. The resulting taste was just delicious. It wasn’t bland or too strong in flavor at all. It was the perfect combination of cream, cheese, and seasonings.

And, of course, choosing the best fresh crab meat for this recipe mattered! I couldn’t just choose a simple imitation crab meat or canned crab meat. The cooked crab should be in top condition. Remember that meatier crabs are always the best choice for crab pasta recipes. That’s why I chose to use a pound of lump crab meat which is more tender and flakier in texture. It mostly comes from the body of the crab. You can also mix in other parts like crab legs for a meatier dish.

Combine this delicious crab meat with the thick alfredo sauce, and experience the seafood savoriness of this creamy crab pasta dish. It’s a wonderful dish to serve for lunch or dinner. I made this in less than 30 minutes! I even had time to whip up some garlic bread to really enjoy the rich and creamy taste of this seafood crab alfredo pasta.