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Easy Crab Fettuccine


 Easy Crab Fettuccine

This Crab Fettuccine

is gentle and fresh, and it's a great way to get more seafood into your kids' diet. We used to have fish for supper every now and then before we started eating Clean, but as the kids got more adventurous, I began introducing a variety of other things. 

This was one of the dishes we tried and it was a tremendous hit. It has a moderate flavor and is easy to make, taking less than 15 minutes from start to finish.

Crab Fettuccine

Pasta is a staple in our house: it's quick and easy, and it's a great way to bring things (into the sauce) into our regular meals. That's where this recipe came from, and let me tell you, it's a great recipe!

The lemon in the sauce adds fresh flavor, and the ricotta used as the base is so creamy that it's hard not to spoon it out while the fettuccine is cooking.

I put a few chili flakes on top of it or swirled it through the pasta with sauce depending on who I'm cooking for and the kids at home for dinner.

I don't use much crabs in this. I don't think you need much more than I use; The flavor is subtle, anything else would be excessive. Moreover, crab meat can be rather expensive, so limiting the quantity reduces the total cost to a minimum.

Simply said, this crab Fettuccine dish is delicious:)


Pasta – FettuccineBecause it translates simply as "small strips," the type of pasta you use isn't nearly as important as the grains used to make it. I use Wholemeal noodles, which I can easily get at my local stores, as well as the occasional fresh Wholemeal noodles. However, dried spaghetti is the standard, and I always keep a stock on hand.

CrabIn this dish, I use shredded crab. I take my time with the kids, and to get them acclimated to seafood and make it a regular part of our diet, I err on the side of caution and use shredded crab. Fresh is better since it has more taste and, well, it's fresher! However, it's not easy to come by where I live, so I usually use canned crab for this.

 I'm pleased that the brine used in the tin is salty and has no other ingredients. If you can't locate shredded crab flesh in your area, lump crab can suffice; however, if your children are new to eating crab, I recommend shredding it yourself before adding it to this recipe!

Ricotta: Ricotta cheese is an excellent base for this sauce. I add Parmesan cheese to the sauce, and the ricotta provides another depth of taste that compliments the crab nicely. If you can't get enough of Ricotta, Mascarpone cheese is a good substitute.

Leftover crab fettuccine

Leftovers can be stored in the refrigerator for up to 24 hours if they are wrapped in plastic wrap. The sauce will thicken when it cools in the fridge and then evaporate again when reheated. To reheat, put them in the microwave for a few minutes or put them in a saucepan on the stove over low heat.

How To Make Crab Fettuccine

Crab FettuccineThis mild crab fettuccine is light and fresh and a great way to introduce your kids to seafood. It has a flavor so light and fast that it takes less than 15 minutes from start to finish.

Course: Dinner

 Cuisine: Clean Eating

 Keyword: crab fettuccine

 Servings:4 people


  • 10 oz Crabmeat 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 used to boil the pasta)
  • 2 Spring onions finely chopped, optional
  • 1 Pinch Chilli flakes optional
  • Salt
  • Pepper To taste


  • On the burner, bring a large pot of water to a boil. Toss a pinch of salt into the boiling water
  • Once the water has to a boil, add the Fettuccine and cook according to the package directions.
  • While the Fettuccine is cooking, blend the Ricotta and lemon juice in a mixing bowl until smooth and well incorporated
  • Take 4 tbsp of cooking water from the pasta pan and loosen the Ricotta sauce, add it to it.   Mix thoroughly. 1 tbsp at a time, add additional water until you get a suitable sauce   consistency
  • Drain and return the cooked Fettuccine to the pan. Keep off the heat
  • Add the Ricotta sauce and combine until all the pasta is coated in sauce
  • In the pan, gently fold the crab flesh into the Fettuccine. The crab flesh will be heated by the leftover heat from the pasta. 
  • In bowls, serve. As needed, top with additional Parmesan, chili flakes, and spring onions.