Lush and creamy with a whisper of garlic, this Red Lobster Crab Alfredo swirls rich crab meat, Parmesan, and pasta into something that feels just… cozy. A golden stick of butter, a good pour of half-and-half, and freshly grated cheese make this sauce worthy of clinging to every twirl of linguine.
Crab Alfredo is basically a warm hug in seafood form. It’s saucy, slightly fancy (but not snobby), and wildly comforting. Great on a quiet Tuesday, or if you’re just craving something that tastes like those endless baskets of Cheddar Bay biscuits had a creamy Italian cousin.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Red Lobster Crab Alfredo
This one doesn’t ask too much from you, ingredient-wise or skill-wise. It’s buttery and seafood-y in the best way, but still totally weeknight-possible.
- Ridiculously simple to make: You’re basically just melting things and stirring. No roux, no fuss, just creamy loyalty in a skillet.
- Restaurant-level flavor at home: Yes, it really does taste like Red Lobster, minus the awkward wait for a booth on a Tuesday at 6 p.m.
- Customizable heat level: Add a dash (or many) of red pepper flakes depending on your personal spice agenda.
- Crab-forward but not fishy: The sauce lets the crab shine without tasting like you fell into a tidepool. Balance is key.
- Coats pasta like a dream: The cream cheese helps the sauce cling to every strand of linguine like it was born to be there.
Ingredient Notes
The ingredients are few, but they each matter. And yeah, fresh Parm is non-negotiable here. Sorry, green can folks.
- Linguine pasta: Long noodles work best here. They scoop up the sauce better than short shapes. Fettuccine could swap in if needed.
- Unsalted butter: This is your flavor foundation. Salted could work, but then dial back any extra salt you add later.
- Cream cheese: Helps the sauce emulsify, thicken, and somehow feel like a blanket. Room temp makes melting easier.
- Half & half: Gives you richness without full-on heavy cream territory. Full cream would work but might thicken too much.
- Parmesan cheese: Use freshly grated if at all possible. Adds nutty, salty sharpness that takes the sauce up ten levels.
- Garlic powder: Brings in warmth without overpowering the crab. Fresh garlic can work, but sauté it first.
- Red pepper flakes (optional): Not traditional, but the tiniest hum of heat is magical alongside all the cream.
- Crab meat: You can go fresh or high-quality canned. I love lump crab here, so you get those big sweet bites.
- Chopped parsley: Brightens things up just before serving. It’s doing a little more than just looking cute.
- Salt and pepper: Taste and adjust as you go. The Parmesan adds a lot already, so tread lightly at first.
How To Make This Red Lobster Crab Alfredo
If you can boil pasta and stir enthusiastically, you’re already halfway to greatness here. The whole thing comes together faster than you’d expect for something this decadent.
- Cook the pasta just short of al dente: Boil linguine in salted water, but stop 2 minutes before the package says it’s done. Keep a big mug of that pasta water before draining. It’s liquid gold.
- Melt the butter and cream cheese: In a big skillet, stir these two together over medium heat. It’ll look weird at first (like it’s curdling), but give it a minute. They’ll play nice.
- Add the half & half slowly: Pour it in gradually, stirring constantly. Bring it to a light simmer so everything thickens up a bit.
- Melt in the Parmesan: Go handful by handful, stirring until melted between each addition. This is where it goes from “just creamy” to “whoa, that’s creamy.”
- Season the sauce: In goes the garlic powder, red pepper flakes (if you’re feeling spicy), and then salt and pepper to taste.
- Toss in the pasta: Add it right to the skillet, using tongs to coat every noodle with that beautiful sauce. If it seizes up a little, add splashes of that reserved pasta water until silky again.
- Stir in the crab meat gently: Fold it in carefully so you don’t shred it into mush. You want those big sweet bites to stay intact.
- Serve it hot: Finish with parsley and an unreasonably generous handful of Parmesan. Then dig in before it cools and your roommate sneaks a forkful.
Storage Options
Now, let’s talk leftovers (aka tomorrow’s very upscale lunch).
This crab alfredo is best eaten right away, since the sauce is its silkiest when fresh. That said, if you do have some left, stash it in an airtight container in the fridge. It’ll be fine for up to 2 days. After that, seafood starts to lose its charm.
Reheating takes a gentle touch. Splash in a bit of milk or cream in a pan over low heat, and stir constantly. Microwaving will work if you must, but go low and slow, or else the cheese sauce might separate and throw a tantrum.
As for freezing… I wouldn’t. The sauce doesn’t love being reheated from frozen, and crab texture goes weird in the cold. If you’re looking for something more freezer-friendly, maybe try this pan-seared cod situation instead.
Variations and Substitutions
This recipe’s got room to wiggle. Feel free to play with it depending on what’s hanging out in your fridge or pantry.
- Fettuccine or spaghetti noodles: Any long pasta will do. Fettuccine acts like linguine’s bolder cousin, and spaghetti’s always in the mood to party.
- Shrimp instead of crab: Easy swap and just as satisfying. Sauté the shrimp first, then fold them in at the end.
- Add white wine to the sauce: Splash a 1/4 cup in before the cream for a little acidity and complexity. Let it simmer so the alcohol cooks off.
- Use full cream in place of half & half: If you’re embracing decadence fully, this takes it all the way.
- Fancy cheese blend: Mix in some Asiago or Pecorino with the Parmesan for a different kind of zingy finish.
- Toss in some sautéed mushrooms or spinach: If you want veggies doing a small cameo, both are excellent stirred in before serving.
What to Serve with Red Lobster Crab Alfredo
So, what loves to hang out next to a creamy crab pasta? Quite a few things. This dish is rich, so light, fresh sides work best to balance it out.
- A crisp green salad with lemon vinaigrette: Bright acidity cuts through the sauce and refreshes your palate between bites. I like arugula or mixed greens with super basic dressing to keep things fierce but simple.
- Warm garlic bread (or just bread-bread): Okay, the sauce is half the reason to serve bread. Mop it up, no crumbs left behind. No judgment if you go back for seconds.
- Roasted asparagus or broccolini: Slight char, pinch of salt, maybe a squeeze of lemon. These vegetables are like the calm friend in a group of loud personalities.
- A glass of wine, maybe a Chablis or Pinot Grigio: Totally optional, of course, but it’s giving restaurant night… at your own table. Candle mood not required.
- Something sweet for dessert: If you’ve got time, follow it with these birthday cake cookies for the ultimate cozy dinner celebration at home.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use canned crab for this recipe?
Absolutely! Canned crab works well, especially lump style if you can find it—it holds up nicely in the sauce. Just be sure to drain it well and pick through for shell bits. If you’re using claw meat, it’ll be a little more “crabby” in flavor, which some people love. Either way, it’s a shortcut that still tastes fancy.
Why is my Alfredo sauce too thick or clumpy?
It might be due to the cheese being added too quickly, or not having enough liquid. When you’re stirring in the Parmesan, go slow, and keep things just barely simmering. If it thickens too much, stir in a splash of that reserved pasta water to loosen it up. Cream cheese helps smooth things too—as long as it’s fully melted before the dairy goes in.
How long can I keep leftovers in the fridge?
You’ve got a 2-day window for best taste and texture. After that, both the crab and dairy start to lose their charm. Heat leftovers gently on the stove with a splash of milk or cream to keep that luscious texture intact. Just don’t expect it to taste quite the same as fresh out of the pan—it’s still good, just a little different.
What can I use instead of half & half?
You’ve got options! A good blend of equal parts milk and heavy cream makes an excellent DIY half & half. All milk will work too, but the sauce will be thinner—it still tastes great, though not quite as luxurious. Want to go the other way and amp it up? Use full heavy cream for extra richness (and possibly a nap afterward).
Red Lobster Crab Alfredo
Ingredients
Pasta
- 12 oz (340 g) linguine or fettuccine
Alfredo Sauce
- 6 tbsp (85 g) unsalted butter
- 4 oz (115 g) cream cheese softened, cut into cubes
- 1.5 cups (360 ml) half & half
- 1 cup (90 g) Parmesan cheese freshly grated, plus more for serving
- 0.5 tsp garlic powder or use 2 cloves garlic, minced and sautéed
- red pepper flakes optional, to taste
Finish & Serve
- 8 oz (225 g) lump crab meat drained and picked through for shells
- 2 tbsp parsley chopped, for garnish
- salt and black pepper to taste
Equipment
- Large pot
- Large skillet
- Tongs
- Cheese grater
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente (about 2 minutes less than the package recommends). Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, melt butter and cream cheese together in a large skillet over medium heat, stirring frequently until smooth. The mixture may look separated at first, but keep stirring until it combines.
- Gradually whisk in the half & half. Bring to a gentle simmer, stirring constantly, until slightly thickened and creamy.
- Introduce the Parmesan cheese in small handfuls, stirring after each addition to melt. Once the sauce is smooth, add garlic powder (and red pepper flakes if using). Season lightly with salt and pepper.
- Add drained linguine to the skillet and toss to coat. If the sauce is too thick or clings too tightly, gently stir in reserved pasta water a splash at a time until silky.
- Gently fold in the crab meat, being careful to keep the lumps intact. Heat through for 1–2 minutes (do not overmix).
- Serve immediately, topped with chopped parsley and extra Parmesan. Enjoy while hot!
Notes
- Use shrimp instead of crab (sauté before adding).
- Swap in fettuccine or spaghetti if desired.
- Add sautéed mushrooms or spinach for vegetables.
- Mix up the cheese with Asiago or Pecorino Romano.
- Splash in white wine for a hint of acidity just after the butter melts.
