Red Lobster Crab Alfredo

Red Lobster Crab Alfredo: A Creamy Seafood Classic Made Simple

Crab Alfredo brings together everything you want in a comfort meal. Creamy, luscious sauce envelopes twirls of pasta, and every bite offers a burst of sweet crab. Why head out for a meal when you can recreate this restaurant-inspired classic in your own kitchen—simply, quickly, and for a fraction of the cost?

Indulge in the rich flavor of tender crab meat and the unmistakable silkiness of Alfredo sauce with this detailed, home-cook-friendly recipe.

What Makes Red Lobster Crab Alfredo Special?

Crab Alfredo stands out for its elegant yet approachable flavor profile. It’s a step beyond your typical Alfredo, thanks to:

Sweet, Delicate Crab: The heart of the dish. Its flavor is highlighted, not overpowered, by the creamy sauce.
Rich Alfredo Sauce: A combination of cream, butter, cheese, and gentle seasonings.
Restaurant Quality at Home: The experience of luxury and satisfaction without a reservation or steep bill.

This is a pasta dish that’s at once indulgent and inviting enough for any skill level.

Ingredient Overview

Let’s explore what you’ll need for success.

Ingredient	Purpose	Recommendations
Crab meat	Main protein; offers flavor & texture	Use fresh or quality canned
Linguine or fettucine	Holds sauce and offers pleasing bite	Choose your favorite
Butter	Sauce base; adds depth & richness	Unsalted is best
Cream cheese	Makes the sauce extra smooth	Full-fat for creaminess
Half & half or heavy cream	Forms the creamy sauce	Half & half for lighter touch
Parmesan cheese	Adds sharp, nutty flavor	Freshly grated preferred
Garlic powder	Delivers mild garlic note	Easier than fresh garlic
Red pepper flakes	(Optional) Adds subtle heat	Adjust to your liking
Salt and pepper	Essential seasoning	Add to taste
Fresh parsley	For garnish; color and freshness	Chopped, to finish dish

Selecting Crab Meat

Fresh lump crab makes a difference. Look for “lump” or “jumbo lump” for large, tender pieces. Pasteurized crab is easy to find refrigerated at many groceries. If only canned is available, seek out premium options and avoid imitation crab (surimi), which lacks the sweet flavor and texture of real crab.

Pasta Choices

Linguine is a classic partner, but fettuccine works well. Both shapes grip creamy sauces, offering a satisfying chew. For a low-carb option, try spiralized zucchini noodles, or for extra heartiness, use a blend of seafood (scallops, shrimp) in addition to crab.

Authentic Red Lobster Crab Alfredo Recipe

Ingredients

For four generous servings, gather:

12 ounces linguine (or fettuccine)
1 pound lump crab meat (see note above)
4 tablespoons unsalted butter
4 ounces cream cheese, softened
1 1/4 cups half & half (or heavy cream for richness)
1 cup freshly grated Parmesan cheese, plus more for topping
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup chopped fresh parsley

Step-by-Step Instructions

1. Prepare the Pasta

Bring a large pot of salted water to a rolling boil.
Cook the linguine until it’s just shy of al dente—about 1-2 minutes less than package directions.
Reserve 1 cup of the starchy cooking water. Drain the pasta and set aside.

2. Make the Alfredo Sauce

In a large, deep skillet or saucepan, melt butter over medium heat.
Add the cream cheese and stir until smooth and fully melted. If the cheese clumps, add a splash of half & half to help it loosen.
Pour in half & half, stirring constantly. Bring to a gentle simmer (small bubbles at the edge), but do not let it boil.
Gradually add Parmesan, sprinkling in a handful at a time, and stirring until completely melted before adding more.
Season with garlic powder, optional red pepper flakes, salt, and black pepper. Adjust seasonings to taste.

3. Combine Pasta and Sauce

Add the drained linguine into the skillet with the Alfredo sauce.
Toss gently to coat every strand. If sauce appears too thick, drizzle in reserved pasta water a little at a time until you reach your desired consistency.

4. Add Crab Meat

Gently fold in the crab. Be careful not to break up the lumps. Warm through for 1-2 minutes, stirring softly, until the crab is fully incorporated and heated.

5. Finish and Serve

Remove from heat. Immediately sprinkle with fresh parsley and extra Parmesan.
Serve in warm bowls or plates, and enjoy right away for the best texture.

Tips for Perfect Crab Alfredo Every Time

Room Temperature Dairy: Cream cheese and butter blend more smoothly if you let them sit out for 30-60 minutes before starting.
Freshly Grated Cheese: Avoid pre-shredded Parmesan, which often contains anti-caking agents that prevent smooth melting.
Sauce Consistency: Alfredo thickens as it sits. Use reserved pasta water to thin, or stir in a splash more cream if reheating.
Crab Placement: Add crab at the very end and handle gently, so you keep those luxurious lumps intact.
Seasoning Variations: For a flavor boost, sprinkle in 1 teaspoon Old Bay seasoning or squeeze in fresh lemon juice (about 1 tablespoon) before serving.
Vegetable Add-ins: Toss in sautéed baby spinach, peas, or mushrooms for extra nutrition and color.
Don’t Overcook: Remove sauce from heat as soon as it thickens. Overcooking can separate or grain the cheese.

Serving Ideas

Crab Alfredo borders on decadent, so it pairs well with lighter sides. Here are a few ideas:

Slices of toasted garlic bread, ideal for mopping up sauce.
Simple green salads with lemony vinaigrette, which balance richness.
Roasted asparagus or steamed green beans add a crisp contrast.

A dry white wine, like Pinot Grigio or Sauvignon Blanc, matches the dish’s creamy profile.

Storing and Reheating Leftovers

Crab Alfredo tastes best fresh, but you can save leftovers for a tasty next-day treat.

To Store

Cool the pasta to room temperature.
Place in an airtight container. For best results, store pasta and sauce separately if possible.
Refrigerate for 3-4 days. Avoid freezing—the sauce may turn grainy after thawing.

To Reheat

Place leftovers in a skillet with a splash of half & half or milk.
Heat over low, stirring softly, just until warmed. Add extra Parmesan for richness if desired.
Avoid using a microwave, which can toughen seafood and separate the sauce.

Variations to Try

Shrimp Alfredo: Substitute half the crab with peeled, cooked shrimp for surf-and-turf flavor.
Cajun Twist: Season with Cajun spices for subtle heat and complexity.
Lighter Option: Use reduced-fat cream cheese and half-and-half to cut down on richness, though the sauce will be thinner.
Extra Veggies: Sun-dried tomatoes or caramelized onions offer sweetness and texture.

Frequently Asked Questions

Can I use imitation crab?
You can, but true crab delivers superior flavor and texture. Reserve imitation crab for when fresh or canned isn’t possible.

Can I make this gluten-free?
Yes. Use your favorite gluten-free pasta and double-check that all other ingredients are gluten-free.

Does the sauce reheat well?
Reheat gently with a splash of cream. The texture may change slightly but will stay creamy if handled carefully.

Any way to make this dairy-free?
While possible with non-dairy cream cheese and plant-based milk, the result won’t be as rich or authentic.

Homemade Crab Alfredo is simple, satisfying, and restaurant-worthy. With fresh ingredients and the right method, you’ll craft a silky sauce, sweet crab, and pasta so good there’s no need to dine out. Gather your ingredients, set the table, and savor this seafood classic—no waiting for a server required.

Red Lobster Crab Alfredo
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What Makes Red Lobster Crab Alfredo Special?