Easy Creamy Crab Alfredo Pasta
If you love alfredo pasta, you’re going to love this creamy crab alfredo pasta topped with refreshing diced tomatoes! It’s made with a creamy and cheese homemade alfredo sauce and chunks of real crab served with penne pasta. I topped off this rich pasta with refreshing tomatoes to breakup the richness. This easy and delicious crab pasta recipe is sure to become a family favorite! I like to use heirloom tomatoes when they are in season for rich tomato flavor.
Ingredients for Crab Alfredo
Here are the main ingredients you’ll need to make this delicious seafood pasta!
- Pasta: I used penne pasta for my recipe but just about any type of pasta will work well.
- Whole Milk: for making the creamy alfredo sauce. I like to use milk thickened with a simple roux instead of heavy cream.
- Parmesan Cheese: for making the pasta sauce.
- Real Crab: use cooked, real crab for this recipe for best results. I usually use a vacuum-sealed, refrigerated can of lump crab meat.
- Garlic & Onion: for the sauce.
- Tomatoes: for the topping. This tomato topping is optional but I think it’s a great addition to the recipe!
How to Make Creamy Crab Alfredo
This easy seafood pasta recipe starts with a simple alfredo sauce.
- First, melt the butter in a large sauté pan and add in the diced onion. Sauté the onion for 3 to 4 minutes, until it’s translucent but not browned. Next, add the in the garlic and let it cook for a minute. Now, it’s time to add the flour. Sprinkle the flour in, toss to coat the onion and garlic in the flour and then let it cook for about 1 minute. The combination of flour and butter makes a roux. The roux is prepared with equal parts butter and flour and is used to thicken the sauce.
- Now you’re ready to slowly add in the milk. Pour it in slowly, whisking constantly. When you first add the milk, the sauce will be very thick. Keep adding the milk and whisking, until the mixture is smooth. Next, pour in the chicken broth. You can also use seafood broth or veggie broth for this recipe.
- Next, add in the parmesan cheese and continue cooking the sauce over medium heat until the cheese is completely melted. Now the sauce is ready for the rest of it’s ingredients!
- Season the sauce with salt, pepper and dried basil. Add in the crab meat and squeeze about 1 tablespoon of fresh lemon juice over the top. Once the pasta is cooked and drained, add it straight into the sauté pan and toss to coat the pasta evenly!
Adding the Tomato Topping
For topping this delicious and rich crab pasta, I used sweet heirloom tomatoes. You can also use a few Roma or slicing tomatoes if heirloom tomatoes are out of season. Slice the tomato open and remove the seeds, then dice into small pieces. I like to toss the diced tomatoes with chopped chives and season them with black pepper. When you’re ready to serve the seafood pasta, add a few spoons of the tomato topping onto each serving.
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More Recipes!
Enjoyed this delicious crab alfredo recipe? Check out some of my other recipes you’re sure to enjoy!
- Cheesy Crab Pasta – the ultimate crab pasta dish with mushrooms, bell peppers, tomatoes and loads of fresh crab!
- Salmon Fettuccine Alfredo – chunks of juicy and flavorful salmon with creamy sauce and pasta noodles!
- Shrimp Chimichurri Pasta – this zesty and refreshing pasta recipe is topped with juicy jumbo shrimp!
- Easy Clams Linguine – the best clam pasta, with an easy white wine sauce and so much flavor!
Easy, Creamy Crab Alfredo Pasta
Quick and easy crab alfredo seafood pasta with a creamy alfredo sauce, chunks of real crab and diced tomatoes on top!
Ingredients
- 1 pound penne pasta
- 2 tbsp butter
- 1 small onion, diced
- 4 to 5 garlic cloves, finely minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 to 1 1/2 cups chicken, seafood or veggie broth
- 1 cup grated Parmesan cheese
- 1/2 tsp EACH: black pepper, salt, dried basil
- 2 cups real crab, pulled apart or imitation crab, chopped
- splash of lemon juice
- 1 large heirloom tomato, seeded and diced
- small bunch fresh chives, chopped
- ground black pepper
Instructions
- Prepare the pasta according to the box instructions while making the sauce. Once it’s cooked, drain it and keep it warm and covered.
- Melt the butter in a large saute pan and add in the diced onion. Saute the onion for 3 to 4 minutes, until it’s translucent but not browned. Next, add the in the garlic and let it cook for a minute. Now, it’s time to add the flour. Sprinkle the flour in, toss to coat the onion and garlic in the flour and then let it cook for about 1 minute. The combination of flour and butter makes a roux. The roux is prepared with equal parts butter and flour and is used to thicken the sauce.
- Now you’re ready to slowly add in the milk. Pour it in slowly, whisking constantly. When you first add the milk, the sauce will be very thick. Keep adding the milk and whisking, until the mixture is smooth. Next, pour in the chicken broth. You can also use seafood broth or veggie broth for this recipe. Next, add in the parmesan cheese and continue cooking the sauce over medium heat until the cheese is completely melted. Now the sauce is ready for the rest of it’s ingredients!
- Season the sauce with salt, pepper and dried basil. Add in the crab meat and squeeze about 1 tablespoon of fresh lemon juice over the top. Once the pasta is cooked and drained, add it straight into the saute pan and toss to coat the pasta evenly!
- For topping this delicious and rich crab pasta, I used sweet heirloom tomatoes. You can also use a few roma or slicing tomatoes if heirloom tomatoes are out of season. Slice the tomato open and remove the seeds, then dice into small pieces. I like to toss the diced tomatoes with chopped chives and season them with black pepper. When you’re ready to serve the seafood pasta, add a few spoons of the tomato topping onto each serving.
Nutrition
Calories: 496kcal | Carbohydrates: 66g | Protein: 28g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 722mg | Potassium: 538mg | Fiber: 3g | Sugar: 7g | Vitamin A: 566IU | Vitamin C: 10mg | Calcium: 347mg | Iron: 2mg
Might be my new favorite meal 😍❣️
I’m so glad you enjoyed the recipe! 🙂