Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.

In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute, being careful not to burn it.

Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk the cream occasionally for about 3-4 minutes until it begins to thicken slightly.

Gradually add the grated Parmesan cheese to the skillet, whisking constantly until the cheese melts and the sauce becomes smooth and creamy.

Stir in the cooked crab meat and gently heat through for another 2 minutes. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

Add the drained fettuccine to the skillet and gently toss until the pasta is well coated in the Alfredo sauce. Season with salt and black pepper to taste.

Serve the Crab Fettuccine Alfredo immediately, garnished with chopped fresh parsley.

Consider adding a splash of lemon juice or zest for a brighter flavor, or a pinch of red pepper flakes for a touch of spice.

Pair this dish with a simple side salad and garlic bread for a complete meal.