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.