Red Lobster Crab Alfredo
photo by FrenchBunny
- Ready In:
- 8 ounces linguine
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups half-and-half
- 1⁄2 cup grated parmesan cheese (or more)
- salt & pepper
- 1 teaspoon cayenne pepper
- 6 (8 ounce) cooked snow crabmeat, cut into chunks
- 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.
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.
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.
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.
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.
see 20 more reviews
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.
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.
see 1 more tweaks