There is something to be said for a hearty pasta meal, especially when its as rich and creamy as this Crab Alfredo recipe.
We've made our fair share of pasta, from Spicy Sausage Pasta Bakes to freezer-cooking friendly Baked Spaghetti.
Our Goulash recipe is to die for, and our Italian Pasta Salad--it's beyond reproach.
Seafood Recipes You'll Want to Try
If you've made a homemade Alfredo sauce, you know it is a little bit indulgent in its rich flavor.
This is one of those meals that needs to be savored, so be sure to enjoy each and every fabulous bite of this delicious recipe.
You better believe this meal is one to be savored. It's bite after bite of pure rich decadence.
One bit of advice, if you are making this recipe with crab legs, be sure to have some good seafood crackers on hand.
They make the job of extracting crab meat SO much easier...and it is totally worth it to buy fresh crab meat when you can because the taste is amazing.
However, if fresh isn't available, you can use packaged lump crab meat in a pinch. It's probably available in the seafood section of your grocery store.
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Crab Alfredo pasta is an fabulously perfect for either a fancier dinner or a weeknight meal at home. Making Alfredo sauce from scratch is much easier than you might think.
The first time we made Alfredo sauce, it was a huge surprise how simple it was to pull together.
Crab Alfredo With Pasta (Red Lobster's Crab Alfredo)
What can be better than butter, cream, and fresh crab legs? Nothing. Well, not if you use this combination of ingredients. Want the secret to super creamy Alfredo sauce?
It’s using great ingredients, and the real thing. Which is exactly what makes this recipe so special.
There is plenty of the “real thing” in this recipe and your family is sure to enjoy it. Don’t skimp here, it’s OK it’s a special treat. Enjoy.
Supplies to have on hand for this recipe:
- Parmesan Cheese
- Garlic Powder
- Crab Legs - fresh is best. And don't forget the crackers to open them!
- Pasta
- Pasta Pot
- Forked Pasta Spoon (helpful!)
- Pasta Bowls - for serving!
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Enjoy this lighter version of Crab Alfredo. We've made it with heavy whipping cream before too, which is equally delicious, but has a bit more fat.
And don't forget to serve up some bread on the side.
Personally, we can't get enough of this delicious Copycat Rosemary Bread!
If you're looking for the perfect bread to accompany just about any classy Italian fare of comfort food favorite, the Copycat Rosemary Bread loaf is a favorite of many of our readers.
It's just plain delicious!
Now, you could always go all out and make your noodles from scratch as well, but this recipe is delicious and a manageable meal that you can serve up any night of the week.
If you like seafood and pasta, you can't go wrong with our Copycat Red Lobster Crab Alfredo.
It is absolutely delicious and saves you a few calories over some of the recipes that call for heavy whipping cream instead of half & half.
Pure deliciousness on a plate!
More Tasty Recipes
And if you love this Copycat Red Lobster Crab Alfredo, be sure to check out these other tasty ideas:
Copycat Red Lobster Crab Alfredo
Ingredients
- 1 pint half and half
- ½ cup butter unsalted
- 2 tablespoons cream cheese
- ½ to ¾ cup Parmesan cheese
- 1 teaspoon garlic powder
- 4 to 6 Crab legs
- Pasta of your choice I used linguine
Instructions
- Melt butter in a saucepan.
- Add the cream cheese once butter is melted.
- Add the heavy cream and the Parmesan cheese once the cream cheese is softened.
- Add garlic powder to the mix and stir well.
- Set burner to low and simmer concoction for 15 to 20 minutes.
- Salt and pepper to your taste.
- In a large stock pot or pan, bring water to boil.
- Add the crab legs and cook until done.
- Meanwhile, cook the pasta according to package directions until just done, or al dente.
- Remove from pot and crack open the crab legs.
- Blot with paper towel to get the excess water off.
- Place the cooked meat on top of the Alfredo sauce on top of your pasta.
Video
Notes
Nutrition
lois dynes
Can I use imitation crab?
Jessica McCoy
Sure! That would work nicely.
Sandra Turner
Will be tryn dis one. . . ! But I'm using green onions as a additive to the sauce as well as some tony's seasoning . . . !
Krista
What is the serving size for this recipe?
Chelsea Parr
I cooked this tonight and it is awesome! I would have never thought about putting cream cheese in it but it gave it a better flavor then I have made before. I made mine with real crab, added about a tsp more of cream cheese (just for a little more creamy texture, about 2 extra shakes more of parm cheese, grated garlic (omit powder garlic), and pepper. The base of of the sauce is so good I will be making again just by iteself! Thanks!!!
Jessica McCoy
YUM! Love that you used real crab. That sounds so good.
Jacqui
Concerned: ingredients say half and half and the body of the recipe says use heavy cream.
Jessica McCoy
Hi Jacqui, Thanks for pointing this out. I'll correct that! You can use either one with fabulous results. Heavy cream will be a little thicker and heavier...not to mention a few more calories. Half and half is a perfect alternative if you want to cut out some of the calories.
Amy Heflin
I was wondering the same thing. Ingredients still say half and half and instructions say heavy cream.
Jessica McCoy
You can use either. Half & half for a lower calorie or heavy cream. Thanks!
Patty heben
I just made this and used whole milk and a little more cream cheese, and added fresh parsley... yumm!!
Sally
It’s Dungeness Crab season in the Pacific Northwest. This will be on the dinner table TONIGHT!!!!!!
Jenny brick
Made it just now used imitation crab but it is Devine better than red lobster I added a little more cream cheese to it love this simple yet to die for dish
Sherita
Made this recipe tonight . Had imitation crab meat used light cream instead it was magnificent! Yummy!!! My kids loved it!
Mary Petnel
Keto friendly when you serve over zoodles. Thanks from the East Coast and use canned lump crabmeat. Delish
Jen
We also added and shrimp it was amazing!
CeCe
I just made this recipe and it’s even better than the restaurants. Thanks for this delectable recipe.
Emmie
I used whole milk and heavy cream, but the sauce isn't thickening. I wonder what happened. 🙁
Erin
You have to simmer for much longer than 15-20 minutes in my experience. I usually heat it until it’s hot, but not boiling, then turn the burner to low and simmer it for 30-40 min. Make sure not to boil otherwise it may start to curdle! I use light cream cheese and heavy cream.
Linda
So easy and Delicious!! All my family loved it!