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Red Lobster's Crab Alfredo

recipe at a glance
Rating: 5/5 5 stars
14 reviews
2 comments

ready in: under 30 minutes
serves/makes:   6
  

recipe id: 14447
cook method: stovetop

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ingredients

4 tablespoons butter or margarine
4 tablespoons flour
2 cups half-and-half (heavy cream if you really feel wicked)
1/2 cup (or more to taste) grated parmesan cheese
salt and white pepper to taste
1 pinch cayenne pepper (optional)
6 (8 ounce size) cooked snow crab meat, cut into chunks

directions

Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture 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 for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over cooked linguine, with additional Parmesan cheese and hot red pepper flakes on the side.

cook's notes

Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make.

This may be varied by substituting cooked lobster meat for the crab, or by adding 36 cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped cooked broccoli instead of the crab meat.

added by

supersalad

nutrition

447 calories, 22 grams fat, 8 grams carbohydrates, 52 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
1179%
number of 4 star votes on this recipe
321%
number of 3 star votes on this recipe
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number of unrated comments on this recipe2



Registered Member at CDKitchen.com



Member since: January 27, 2008
REVIEW: recipe rating
Varied this to make appetizers, spread on crisp sliced bread to make bruschetta. Amazing!



Registered Member at CDKitchen.com



Member since: March 6, 2008
REVIEW: recipe rating
This was good but kinda bland with all the cream and flour. Needed garlic for sure. Maybe some onions.



Guest at CDKitchen.com



REVIEW: recipe rating
I made the sauce a little richer by using half heavy cream and half half-n-half. Not quite as fattening as using all cream but adds some body to the sauce. I used fake crab and a little more parmesan. Served it with fettucine.



Guest at CDKitchen.com



REVIEW: recipe rating
This was delicious! It's really fast and easy to make and every bit as good as the Red Lobster one. I used shrimp and scallops and cooked them in butter and garlic. I'm glad I followed the suggestions to add garlic to the butter when making the sauce and to use extra cayenne. It was the perfect flavor!



Guest at CDKitchen.com



REVIEW: recipe rating
I love this recipe! I think I like it even better than Red Lobster's version - this was creamier.



Guest at CDKitchen.com



REVIEW: recipe rating
This sauce was wonderfully creamy, but it just lacked a little something as is. I think next time, I'll add a bit of garlic to the butter while it melts to get a little extra flavor in there. And definitely a little more cayenne pepper. To the sweet boy who made this for his wife, I'm sure even without exact measurements she absolutely loved it. :] Personally, I'd use about a quarter teaspoon of salt and pepper to start with, then taste the sauce and see if you want more. With the cayenne pepper, even an eighth of a teaspoon can turn up the heat too much, so you want to sprinkle it lightly, just enough that you can see a little tint of red -- you don't want it to pile up though. Stir it, taste it, add more if you want more spice.



Guest at CDKitchen.com



REVIEW: recipe rating
I made this for my Sweetheart last might. Crab Alfredo over Linguine is one of his favorite dishes and I had never had it, so I was a little nervous. Last night he pronounced it officially divine, and by gum it was- It was fabulous. I used heavy cream, a slight pinch of dried hot pepper, Spelt flour instead of white for the roux, and used Blue Crab instead of Snow.
This recipe is so easy and fast- just a little over 25 min from melted butter to finished product!
I had made Angelhair pasta by hand, so that's what the Alfredo went on top of.
DEE-lish! The leftovers can go into a quiche or Seafood Benedict...Yummm
I highly recommend this recipe to a cook with any (or no) level of experience!



Guest at CDKitchen.com
Aug 31, 2009

Guest Foodie
COMMENT:
Just a thought - for those of us who may need a little help, directions like "Salt and white pepper to taste" and "a few grains of cayenne pepper" aren't helpful... The goal is to match the original, and by the reviews you've got a good recipe here, but maybe a suggestion as a place to start with how much of these ingredients, at least when I make it the first time. Sure, i could get my wife's input (she's the cook, not me) but that would kinda ruin the surprise!



Guest at CDKitchen.com



REVIEW: recipe rating
Delicious! Love Red Lobster's version and this is really just as good. I used heavy whipping cream instead because it's all I had. Turned out so thick, creamy and delicious. I'd give it 10 stars if I could!



Registered Member at CDKitchen.com



Member since: March 6, 2009
REVIEW: recipe rating
Wonderful Recipe, just added a few extra touches according to taste.



Guest at CDKitchen.com



REVIEW: recipe rating
Great dish!!! I would suggest adding just a little bit more whipping cream and a little less flour. It was a little bit grainy tasting. I added Parmesan and garlic into the sauce while it was cooking... MMMMMMM MMMMMM Good!!!!



Registered Member at CDKitchen.com



Member since: December 4, 2008
REVIEW: recipe rating
So delicious, even when I used fat free half and half (land o lakes).



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.