Ingredients:

1 pound fettuccini pasta

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

4 ounces cream cheese

1 cup freshly grated Parmesan cheese

1 tablespoon fresh parsley, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black or white pepper

1 pound lump crabmeat

Directions:

Cook the fettuccini pasta according to the package instructions. Drain and set aside.

In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.

Gradually add the milk while whisking continuously, and cook until the mixture thickens and begins to simmer.

Stir in the cream cheese until melted and smooth. Add the Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper, stirring until the sauce is creamy and well combined.

Gently fold in the lump crabmeat, cooking for an additional 2-3 minutes until the crab is heated through.

Add the cooked fettuccini pasta to the skillet, tossing to coat the pasta with the sauce.

Serve hot, garnished with additional parsley if desired.

Servings: 4-6