CRAB ALFREDO PASTA

Ingredients

  • 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
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Do you know those recipes you have made over and over again, but have yet to write down? This 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 any weeknight! 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 generous bowls.

a bowl of crab alfredo pasta

Crabs legs typically come frozen and are already cooked, however they do need heated up. 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 or 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!

More to explorer

a white bowl filled with pasta salad

THE BEST PASTA SALAD

Spring has sprung, and even though I enjoy comfort food, I thought it might be a good idea to create a few

me holding three lobster rolls

THE BEST LOBSTER ROLL

I’m so excited about this Lobster Roll recipe. I created it about four years ago, and think it’s time to share. Yes…it

3 Comments

  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!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.