Red Lobster Crab Alfredo

I’ve always had a soft spot for creamy pasta dishes, and one that never fails to hit the right spot is Red Lobster Crab Alfredo. The first time I tasted it, I remember thinking, “This is what comfort tastes like on a busy weekday evening.” The silky alfredo sauce, the sweet crab meat, and the tender linguini all come together in a way that makes you close your eyes for just a second longer with each bite.

The best part? It’s surprisingly simple to make at home. With a few pantry staples and good quality crab, you can bring that restaurant-style richness right to your dinner table.

Why This Recipe Feels Special

This isn’t just a pasta dish; it’s the kind of plate that makes an ordinary night feel a little more indulgent. I often whip this up when I want something cozy but still a little fancy — especially when I’ve had a long day and want a treat without stepping out.

The sauce has that smooth, velvety texture that clings beautifully to the noodles. The crab adds a delicate sweetness that balances the richness of the cream and cheese. When I serve it at family dinners, it’s always the first bowl to disappear.

Ingredients You’ll Need

• Half and Half Cream

• Unsalted Butter

• Cream Cheese

• Shredded Parmesan Cheese

• Garlic Powder

• Crab Meat (fresh, canned, or imitation)

• Linguini Pasta

I usually go for snow crab legs, but canned lump crab works nicely when I need a shortcut. Just make sure to pick the best quality you can get your hands on — it truly makes a difference in flavor.

Step-by-Step Cooking Method

1. Start with the sauce: Melt butter in a saucepan and add the cream cheese. Stir until smooth.

2. Add the creaminess: Pour in half and half cream and Parmesan cheese, then stir in garlic powder. Let it simmer gently on low for 15 to 20 minutes. Don’t rush this step; it’s where the flavor deepens.

3. Cook the crab: Boil crab legs for about 6 minutes, then carefully remove the meat. If using canned or imitation crab, a quick sauté in butter for 5 minutes does the trick.

4. Boil the pasta: Cook linguini according to the package, then drain.

5. Combine everything: Toss the pasta with the sauce, then gently fold in the crab meat. A sprinkle of extra Parmesan on top never hurts.

I like to let it sit for a minute after mixing — it allows the sauce to coat the pasta evenly and settle in.

Handy Tips From My Kitchen

This is one of those dishes where timing matters. I usually make the sauce while the pasta cooks, so everything comes together warm and fresh.

• Don’t overheat the sauce. Low and slow is the key to getting that silky texture without splitting the cream.

• Use fresh crab when possible. It has a natural sweetness that elevates the whole dish.

• Salt wisely. Parmesan already adds salt, so give it a taste before adding more.

My Thoughts on Crab Choices

I’ve experimented with different types of crab for this recipe. Snow crab legs give you a soft, flaky texture, while lump crab meat from a can is a quick and tasty option. If you’re using imitation crab, it’s usually pre-cooked — I just give it a light sauté in butter so it blends better with the sauce.

Claw meat, while affordable, tends to break down into small bits and can get lost in the pasta. So if you want those beautiful chunks in every forkful, go for lump or snow crab.

Make-Ahead and Reheating Tips

This dish really shines when it’s served fresh. Alfredo sauce tends to thicken and lose its silkiness when reheated. If I ever need to make it ahead, I keep the sauce and pasta separate. I reheat the sauce gently on low heat, adding a splash of cream to bring it back to life, then toss it with freshly warmed pasta.

But honestly, I usually just make enough for one meal. It’s so quick to prepare, it doesn’t need to be made far in advance.

Serving Suggestions That Work Every Time

I often serve this with a simple side salad — something crisp and light to balance out the richness. A piece of warm garlic bread on the side is a little luxury I rarely skip.

If I’m cooking for guests, I like to finish the pasta with extra Parmesan and a sprinkle of chopped parsley. It gives that restaurant-style look without much fuss.

Storing Leftovers

If you do end up with leftovers, store the pasta and sauce separately if you can. Keep them in airtight containers in the fridge for up to 2 days. When reheating, add a splash of cream to the sauce and warm it slowly. The texture won’t be exactly like the first time, but it will still taste good.

FAQs

Can I use other types of pasta besides linguini?
Yes, fettuccine or spaghetti work beautifully. The sauce clings best to long pasta shapes.

Is imitation crab a good option?
Yes, it’s budget-friendly and pre-cooked. Just sauté it lightly in butter for better flavor.

How can I make the sauce extra creamy?
Use a good quality cream cheese and simmer the sauce gently without boiling. A small splash of extra half and half can make it silkier.

Can I make it spicy?
Absolutely. A pinch of red pepper flakes or a dash of hot sauce blends really well with the creamy base.

What wine pairs well with this dish?
I usually serve it with a light white wine like Chardonnay or Pinot Grigio. It cuts through the richness perfectly.

Continue to Content

Yield: 6

Red Lobster Crab Alfredo

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Craving a restaurant-style seafood pasta at home? This creamy Red Lobster Crab Alfredo copycat is the ultimate comfort food — rich, velvety Alfredo sauce paired with tender crab meat and perfectly cooked linguini.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 pint half and half
• 4 ounces unsalted butter
• 2 tablespoons cream cheese (optional for extra thickness)
• ¾ cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• 16 ounces linguini pasta
• 8 ounces lump crab meat
• Salt and pepper, to taste

Instructions

1. Melt the butter in a medium saucepan over low heat. Add the cream cheese and stir until smooth. Slowly whisk in the half and half, then add the Parmesan cheese.
2. Season with garlic powder, and continue to stir gently as the sauce simmers for 15–20 minutes, allowing it to thicken. Add salt and pepper to taste.
3. Meanwhile, bring a large pot of salted water to a boil. Add the linguini and cook according to package directions until al dente. Drain and set aside.
4. If using fresh crab legs, bring another pot of salted water to a boil. Add the crab legs and simmer for about 6 minutes. Remove, crack open the shells, and gently pick out the meat. Pat dry with paper towels to remove excess moisture.
5. In a large bowl, toss the cooked pasta with the warm Alfredo sauce until evenly coated. Gently fold in the crab meat.
6. Plate the pasta immediately and serve warm with extra Parmesan on top if desired.

Notes

• Cream cheese is optional but helps the Alfredo sauce thicken quickly without changing its flavor.
• If using pre-picked lump crab meat, skip the boiling step and simply warm it gently before adding it to the pasta.
• For a flavor boost, add a sprinkle of Old Bay seasoning or fresh parsley on top.
• This dish pairs beautifully with garlic bread and a crisp salad.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 444Total Fat 29gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 10gCholesterol 117mgSodium 434mgCarbohydrates 28gFiber 1gSugar 4gProtein 18g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Crab Alfredo is one of those dishes that always makes me smile because it feels like a restaurant treat but takes less time than ordering in. Whether you’re cooking for family or just treating yourself on a quiet evening, it’s a warm bowl of creamy comfort with a touch of the sea.

I’ve made this countless times, and it never fails to bring a little joy to the table — and a lot of clean plates.

Also try these Lobster recipes:-

• Lobster Pasta with Herb Parmesan Sauce
• Grilled Lobster Tails
• Warm and Buttery Lobster Rolls