Red Lobster Crab Alfredo

"Red Lobster taste without leaving the house."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:




  • Cook linguine according to package.
  • Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.
  • Do Not let it color.
  • Whisk in the half-and-half and stir until the mixture forms a thick sauce.
  • Stir in the cheese and season to taste.
  • Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.
  • Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.

Questions & Replies

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  1. tootieq1057
    This recipe was quick, easy and delicious!! I doubled everything except the red pepper. My question is: can I freeze the leftover crab alfredo? Thanks in advance. Susie Pettrey


  1. Diana G.
    I have made this twice, like others even without the cheese sauce is too thick. I actually had to add 2 cups milk just to thin it right. Maybe only use 2 tablespoons of floor. DO NOT USE a whole teaspoon Cayenne! Much better to add a few dashes instead. I love eating this at Red Lobster, order it every time and it is NOWHERE this hot. Hope this helps.
  2. eagle420t
    Excellent pasta my family loved it... I made a double batch... There are two things that I would alter for next time though... The recipe called for 1 full cup of the grated parm since i made the double and I only added 3/4 and the sauce still got very thick so I would definately tone it down and the other is I wasn't really a fan of the cayenne so I would either cut down on that or leave it out completely. But overall excellent and I would definately make it again.
  3. chrisrobin
    My son said that this is more than a 5 star. He absolutely LOVED this. Of course, I tweaked this recipe a little. I one and a half timed this, but added more crab and more parmasan cheese. He said this truly rocked. Thank you AFWifey for this super recipe. He said, "it is filling and it is great."
  4. FrenchBunny
    I found this just a okay recipe for me. Personally I just found it a little too thick. It was good but just not what I was hoping for. This is the only dish I always eat at Red Lobster and this misses it by a bit. (jmo) I made the recipe as written and only added a clove of garlic. Thanks for sharing your recipe.
  5. mizznikkis
    I really enjoyed this. Very easy and simple to make. I used 8 ounces of linguine but that was too little as I had way too much (and very thick) sauce left over. I would sugguest cooking the whole package (12 ounces) and serving over top rather than mixing. In addition to adding garlic, I added a few dashed of nutmeg and red pepper flakes to spice it up. I rated this a 3 because the sauce was thicker than I would have preferred. Will cook again.


  1. Kris P.
    Added garlic
  2. Lsizemore63
    I doubled the batch, cut cayenne in half, used 6 cups of evaporated milk, (because I didn't have any 1/2 and 1/2) 4 extra tablespoons of butter, also used Wheat pasta ( spaghetti) because I had no linguine. It was amazing. Also added a shake or 2 of garlic powder!! The extra milk was for a creamier texture.
  3. Chris Reynolds
    I am not a fan of Alfredo, but I made this for my DH and he said it was as good as Red Lobster where he likes to go for Shrimp Alfredo. Next time, I will use shrimp instead of the crab.
  4. CrazyBoutCooking
    OMG this is sooooo good. I took a poll and we give it 7 stars!! The best part is that it's so fast and easy!! I used 2T of olive oil instead of half the butter. I also grated in some garlic and used less of the cayenne since DD doesn't handle spicy food. I made a pound of Barilla Plus angel hair and we have enough sauce left for lunch tomorrow. Thanks for this great recipe. We will definitely enjoy it regularly.
  5. Kaliah
    This was wonderful! I replaced the crab meat with lobster meat and the linguine with fettucini. My husband could't keep his head out of the bowl. Thank you for sharing this wonderful recipe.



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