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  • 1 lb. King Crab legs
  • 3/4 lb linguine
  • 1 TBLS olive oil
  • 2 TBLS butter
  • 1 clove garlic, minced
  • 1 tsp ground nutmeg
  • 2 C heavy whipping cream
  • 1 C Parmesan cheese, freshly grated
  • 2 TBLS fresh parsley, chopped
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Do you know those recipes you have made over, and over again, but have yet to write down? This Crab Alfredo Pasta is one of them. I have been making this for years. Why have I waited so long to get the pen to paper (or hands to keyboard) and share this incredible pasta dish with all of you? This is one you should definitely add to your Feast of the Seven Fishes menu. Or, it’s also perfect for any weeknight meal! Click here for more ideas for your Christmas Eve dinner. Local to Charlotte? Pick up some of these jumbo king crab legs at The Carolina Meat & Fish Co.!

I highly recommend using King Crab legs. If you must, you can substitute with snow crab. This recipe will make enough for four people, or three very generous bowls. Have questions about freezing leftover crab meat? Click here!

a bowl of crab alfredo pasta


Crabs legs typically come frozen and are always already cooked. However, they do need to be heated through. Bring a pot of lightly salted water to a boil. Place crab in pot and allow to “cook” for about five to seven minutes. The water does not have to be at a full boil after placing crab in pot. Remove crab and allow to cool a few minutes. Break apart shells to release the meat. I typically use kitchen shears for the legs. Try to keep the legs whole, if you can. Pick through the crab to ensure there is no remaining shell or cartilage.

As you are picking through the crab, bring a pot of salted water to a boil for the pasta. Once you drop the pasta, in a separate pan, heat up the butter and olive oil. Add the garlic and allow to infuse in the butter/oil. Do NOT brown.

butter, garlic and olive oil heating in a pan

Add the heavy whipping cream and nutmeg to the pan. Turn the heat up to medium/medium-high. Whisk often. You will notice the cream start to thicken a little. Slowly, I mean very slowly, whisk in the Parmesan cheese. A little bit at a time. If you add too much, too fast, the cheese will clump. Continue whisking until all of the cheese is incorporated. You should see a rich sauce form.

a pan of alfredo sauce

Add in a few pieces of the crab and about a tablespoon of the fresh parsley. Transfer the pasta directly from the water to the pot using tongs.

Toss to coat the pasta with the sauce. Add in the remaining crab and fresh parsley. Serve immediately and ENJOY this amazing Crab Alfredo Pasta!

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  1. Looks so good. We are bringing a dish to a 7 fishes feast and I wondered if this would still be good if made ahead of time. Thoughts?

    • Hello! Thank you! It is best served immediately…you could make the pasta ahead of time…the Alfredo takes really no time at all…you think you could make there? If not, I would suggest just keep the sauce and pasta separately just warm the sauce there and add pasta! Hope this helps!

  2. […] Yes, you can make Crab Ravioli at home. It’s easier than you may think. The richness of the filling pairs perfectly with this simple cream sauce. If you are local to Charlotte, go grab some fresh crab meat from The Carolina Meat & Fish Co and let’s get cooking! If you love these, you will love my recipe for Crab Alfredo Pasta! […]

  3. […] I must get asked on a weekly basis how to prepare crab legs. Then I realized that now is a great time to put it in writing. Last evening I made this incredible King Crab Feast. Full of giant king crab legs, fresh corn and roasted potatoes. Oh, and a few fabulous filets from Meats by Linz. I was able to pick up the king crab and filets at The Carolina Meat & Fish Co. here in Charlotte. This is definitely one of those meals to splurge on. If you want to cut the cost a bit, go with snow crab legs. If you love king crab as much as I do, you will probably want to check out my Crab Alfredo Pasta. […]

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