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This Crab Fettuccine is mild, fresh and a brilliant way to introduce a little more seafood into your kids diet. We used to have fish now and again for dinner before we started eating Clean, but once the kids became a little more adventurous I started introducing lots of new foods. This dish was one of the ones we tried and was a big hit. It’s got a very mild flavor and quick to make, in fact it take less than 15 minutes start to finish.
Pasta features quite heavily in our food world: It’s easy and I find it a good way to incorporate foods (within a sauce) into our regular meals. That’s where this recipe started life, and I’ve got to tell ya, it’s a good un!
The lemon in the sauce gives it a fresh taste while the Ricotta used for the base is so creamy, it’s tough not to eat this by the spoonful while the Fettuccine’s cooking .
I add a few chilli flakes, depending on who I’m cooking for and which kids are at home for dinner, feel free to either sprinkle a few on top or stir them through the pasta with the sauce.
I don’t use huge amounts of Crab in this. I don’t think you need anymore than I use, the flavor’s delicate and more would be overkill. Plus, crab meat can be pretty pricey, so keeping quantities down keeps the overall cost really low.
This crab Fettuccine recipe, put simply, is delicious :)
- Pasta – Fettuccine translates simply as little ribbons and so the style of pasta you use isn’t as important as the grain used to make it. I use Wholemeal pasta and can easily find dried Wholemeal pasta in my local supermarkets: Sometimes even fresh Wholemeal pasta too. Dried pasta is the norm though, and I always keep a stock of it in the pantry.
- Crab – I use shredded crab in this recipe. I tread carefully with the kids here, and in order to get them used to seafood and it becoming a regular part of our diet, I lean on the side of caution and use shredded crab. Fresh is better, there’s more flavor, and well, it’s fresher! However…it’s not easy to come by where I live, and more often than not, I use tinned crab for this. The brine used in the tin is salted with nothing else added and I’m happy with this. If you can’t find shredded crab meat where you are, lump crab is fine, but if your kids are new to eating crab, I’d recommend shredding it yourself before adding it to this dish!
- Ricotta – Ricotta cheese is a such a good base for this sauce. I add parmesan cheese to the sauce and with that, the Ricotta adds another level of flavor that goes so well with the crab. If you can’t get hold of Ricotta, Mascarpone cheese would be a decent substitute.
Crab Fettuccine Leftovers
You can store leftovers in the fridge for 24 hours, covered with food wrap. The sauce with thicken as it cools in the fridge, and will loosen up again as it’s reheated. To reheat this, either give it a couple of minutes in the microwave or over a low heat in a pan on the cooker top.Grab the FREE 18 Meal Ideas CHEAT SHEET Here!
More Fettuccine Recipes
- Spinach and chicken Fettuccine
- Creamy mushroom Fettuccine
- Avocado Fettuccine
- Creamy Pesto Fettuccine
How To Make Crab Fettuccine
- 10 oz Crab meat Shredded
- 1 Cup Ricotta cheese Full fat
- 10 oz Fettuccine Dried weight
- ¾ Cup Parmesan cheese Shredded
- 2 Lemons Juiced, discard the rest
- 4 tbsp Water From the water the pasta's cooked in
- 2 Spring onions finely chopped, optional
- 1 Pinch Chilli flakes optional
- Pepper To taste
- Put a large pan of water on the cooker top to boil. Add a large pinch of salt to the cooking water
- Once the water is boiling, add the Fettuccine and cook as per the pack instructions
- While the Fettuccine is cooking, in a bowl, mix the Ricotta and lemon juice, until the mix is smooth and fully combined. Season as per tastes
- Take 4 tbsp of cooking water from the pasta pan and add to the Ricotta sauce to loosen it. Mix well. Add more water 1 tbsp at a time until you have a good sauce consistency
- Drain the cooked Fettuccine, and place back in the pan. Keep off the heat
- Add the Ricotta sauce and combine until all the pasta is coated in sauce
- Gently mix the crab meat through the Fettuccine, in the pan. The residual heat from the pasta will heat the crab meat
- Serve in bowls. Add extra sprinkled Parmesan, chilli flakes and spring onions as required