This post contains affiliate links. Please see our disclosure policy.
Quick Summary
In This Recipe
This crab cake pasta combines golden lump-crab cakes with fettuccine and a creamy Parmesan Alfredo sauce. The crab cakes use minimal binder so the crab stays front and center, while onion, bell pepper, garlic, spinach,...
Category: Pasta & Italian, Seafood Recipes | By: Matt Price, Mr. Make It Happen
This crab cake pasta combines golden lump-crab cakes with fettuccine and a creamy Parmesan Alfredo sauce. The crab cakes use minimal binder so the crab stays front and center, while onion, bell pepper, garlic, spinach, and Old Bay give the sauce a savory seafood-friendly finish. The complete dinner is ready in about 30 minutes.
Why You’ll Love This Crab Cake Alfredo
- Two favorites in one dish: Crisp crab cakes meet creamy fettuccine Alfredo.
- Crab-forward flavor: One pound of lump or jumbo lump crab meat makes the cakes substantial and tender.
- Fast special-occasion dinner: The card reports 15 minutes of preparation and 15 minutes of cooking.
- Built in layers: The pasta, sauce, and crab cakes can be prepared efficiently and plated together at the end.
Key Ingredients
Lump crab meat
Use lump or jumbo lump crab meat and pick through it carefully for any shell. Fold the mixture gently so the larger pieces stay intact. Mayonnaise, Creole mustard, Worcestershire, hot sauce, pickle juice, parsley, Old Bay, and just enough breadcrumbs bind and season the cakes.
Fettuccine
Eight ounces of fettuccine gives the creamy sauce plenty of surface area to coat. Cook it just until al dente so it stays firm when tossed with the sauce.
Alfredo sauce
Heavy cream and Parmesan form the sauce base. Onion, bell pepper, garlic, spinach, optional garlic powder, and seasoning give it more character than a plain Alfredo.
How to Make Crab Cake Pasta
1. Mix the crab cakes
Gently combine the crab meat with mayonnaise, Creole mustard, Worcestershire sauce, hot sauce, sweet pickle juice, parsley, Old Bay, all-purpose seasoning, and the optional pinch of sugar. Fold in the breadcrumbs a little at a time, using only enough for the mixture to hold its shape.
2. Form and fry
Shape the mixture into small cakes without packing them too tightly. Heat the measured olive oil in a skillet and cook the crab cakes until golden on both sides. Transfer them carefully to a plate while you finish the pasta and sauce.
3. Cook the fettuccine
Boil the pasta in salted water according to its package directions. Reserve a little pasta water before draining in case the finished sauce needs to be loosened.
4. Build the Alfredo sauce
Melt the butter with olive oil, then cook the onion and bell pepper until softened. Add the garlic, followed by the heavy cream. Keep the sauce at a gentle simmer and stir in the Parmesan until smooth. Add spinach and season to taste.
5. Toss and serve
Add the drained fettuccine to the sauce and toss until evenly coated. Divide the pasta between plates and top each serving with golden crab cakes. Finish with parsley and Parmesan.
Tips for Tender Crab Cakes
- Handle the crab gently: Overmixing breaks up the lump meat and creates dense cakes.
- Add breadcrumbs gradually: Use only what is needed for the mixture to hold together.
- Heat the skillet first: Properly heated oil helps form a golden crust before the cakes absorb excess fat.
- Turn them carefully: A thin spatula helps protect the delicate cakes.
- Simmer the cream gently: Avoid boiling the Alfredo sauce after adding the dairy and cheese.
Serving and Storage
Serve the crab cakes immediately over the hot Alfredo pasta. A crisp salad or roasted vegetable balances the rich sauce. Store leftovers covered in the refrigerator and reheat gently over low heat; a splash of water can help loosen the pasta sauce.
Frequently Asked Questions
What is crab cake pasta?
It is fettuccine Alfredo served with pan-fried lump-crab cakes. This recipe also adds onion, bell pepper, garlic, and spinach to the sauce.
Can I use jumbo lump crab?
Yes. The recipe specifically allows lump or jumbo lump crab meat. Mix gently to preserve the larger pieces.
How do I keep crab cakes from falling apart?
Add the breadcrumbs gradually until the mixture can hold a patty shape, then handle the cakes carefully during frying.
Can I prepare the crab cakes first?
You can form them before starting the sauce and keep them chilled until the skillet is ready. Cook and serve them with the freshly sauced pasta.
How long does Crab Cake Alfredo take?
The recipe card reports 15 minutes of preparation and 15 minutes of cooking, for a 30-minute total.
Print the Crab Cake Alfredo Pasta Recipe
Make It Happen in Your Kitchen
Level up every recipe with my signature seasonings, cookware & bundles.
Crab Cake Pasta
Ingredients
For the Crab Cakes:
- 1 lb Lump and/or Jumbo Lump Crab Meat the fresher, the better
- ½ cup mayo use full-fat for the creamiest texture
- 1 tablespoon creole mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce add more if you like a kick
- 1 tablespoon sweet pickle juice for a tangy touch
- 1 pinch of sugar if needed (to balance flavors)
- Old Bay seasoning to taste (classic for crab cakes!)
- 1 tablespoon chopped parsley for freshness
- ½ cup bread crumbs or as needed to bind
- 1 tablespoon all-purpose seasoning for extra flavor
- 1 tablespoon olive oil for frying
For the Alfredo Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ onion finely chopped
- 1 bell pepper diced (yellow, red, or green, your choice!)
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 cup spinach
- ¼ teaspoon garlic powder optional, for extra flavor
- 1 tablespoon chopped parsley for garnish
For the Pasta:
- 8 oz fettuccine or your favorite pasta
Instructions
Measure and Prep All of Your Ingredients
Make the Crab Cakes
Prepare the Crab Cake Mixture:
- * In a large mixing bowl, gently combine the Lump and/or Jumbo Lump Crab Meat with the mayonnaise, creole mustard, Worcestershire sauce, hot sauce, and sweet pickle juice.
- * Add Old Bay seasoning to taste (about 1-2 teaspoons, depending on how bold you like it). Add a pinch of sugar, if needed, to balance the tanginess and heat.
- * Sprinkle in the all-purpose seasoning, chopped parsley, and mix gently, being careful not to break up the crab meat too much.
- * Gradually add bread crumbs, one tablespoon at a time, until the mixture is firm enough to hold together when shaped into patties.
- Taste as you go and adjust the flavor as needed.
Form the Crab Cakes:
- * Gently shape the crab mixture into small cakes, about 2-3 inches in diameter. If the mixture feels too soft, add a bit more bread crumbs until it holds together well.
Fry the Crab Cakes:
- * Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan.
- * Cook for 3-4 minutes per side, or until the crab cakes are golden brown and crispy on the outside, and cooked through on the inside.
- * Once done, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Make the Alfredo Sauce
Sauté the Veggies:
- * In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and diced bell pepper.
- Sauté for about 5-6 minutes, or until the vegetables are soft and lightly caramelized.
- * Add the minced garlic and cook for an additional 1 minute, until fragrant.
Cook the Fettuccine
Boil the Pasta:
- * While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to the package directions (usually about 8-10 minutes) until al dente.
- * Drain the pasta, reserving about ½ cup of pasta water for later use.
- Combine the Pasta and Sauce:
- * Add the cooked fettuccine directly into the Alfredo sauce, tossing to coat the pasta in the creamy mixture. If the sauce is too thick, add a splash of reserved pasta water to loosen it up to your desired consistency.
- * Taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice for brightness.
Create the Creamy Sauce:
- * Pour in the heavy cream, stirring to combine with the onions and bell peppers. Bring to a gentle simmer and cook for about 2-3 minutes.
- * Add the grated Parmesan cheese, and stir until the cheese has melted and the sauce is smooth and creamy. Taste and season with salt and freshly ground black pepper.
- * If you want a little more depth of flavor, sprinkle in garlic powder or extra Old Bay seasoning to taste.
- * Plate the creamy Alfredo pasta in individual bowls or on a large serving platter. Place crab cakes on top of each serving of pasta, making sure to pour any extra sauce over the crab cakes for extra flavor.
- * Garnish with fresh chopped parsley for a pop of color and freshness.
Notes
- Don’t overmix the crab cakes: Lump crab meat is delicate, so mix it gently to keep the pieces intact and ensure a light, tender crab cake.
- Adjust the spice: If you like your crab cakes spicy, feel free to add more hot sauce or even a pinch of cayenne pepper to the mixture.
- Make ahead: You can prep the crab cakes a day ahead and refrigerate them. This will help them hold together better when frying.
- Sauce consistency: If you prefer a thicker Alfredo sauce, let it simmer a bit longer to reduce. If it gets too thick, add pasta water gradually to loosen it up.
Loved this recipe!