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Crab Cake Alfredo: A Delicious Twist on a Classic Favorite
Introduction:
Crab cakes meet creamy Alfredo sauce in this show-stopping dish that combines two beloved seafood favorites into one irresistible meal. Whether you’re looking to impress guests or simply indulge in something indulgent, Crab Cake Alfredois the perfect combination of tender crab meat, crispy golden crab cakes, and a rich, velvety Alfredo sauce.
In this recipe, we’re using 1 lb of Lump and/or Jumbo Lump Crab Meat to create delicate crab cakes that are packed with flavor. The Alfredo sauce is made even better with a medley of fresh onion and bell pepper, giving it a little sweetness and depth. All of this is served over fettuccine, making every bite rich, creamy, and utterly satisfying.
Ready to dive in? Let’s get started!
MR. MAKE IT HAPPEN
Cajun Seasoning
First things first, let’s get organized! Measure your ingredients and prep your veggies.
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, your 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.
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.
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 1/2 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 the seasoning with more salt, pepper, or a squeeze of fresh lemon juice for brightness.
- 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 freshly chopped parsley for a pop of color and freshness.
Tips for Perfect Crab Cake Alfredo:
- 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.
- Crab substitution: If you can’t find fresh lump or jumbo lump crab meat, you can use any good-quality crab meat, but be sure to look for crab that’s sweet and tender for the best flavor.
Final Thoughts:
This Crab Cake Alfredo is everything you love about rich, creamy pasta with a twist of savory, tender crab cakes. The combination of perfectly seasoned crab cakes and a luxuriously creamy Alfredo sauce with a touch of bell pepper and onion makes this dish a standout on any dinner table. Whether you’re cooking for a special occasion, date night, or just a cozy dinner at home, this recipe will impress!
Give it a try, and enjoy the incredible flavors of Lump Crab and creamy Alfredo in every single bite. Don’t forget to share your creation—I’d love to see your crab cake magic in action!
Print & Download: Crab Cake Alfredo Recipe
Crab Cake Pasta
Ingredients
For the Crab Cakes:
- 1 lb Lump and/or Jumbo Lump Crab Meat, the fresher, the better
- 1/2 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
- 1/2 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
- 1/2 onion, finely chopped
- 1 bell pepper, diced (yellow, red, or green, your choice!)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 cup spinach
- 1/4 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 1/2 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.
