Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Crab Alfredo
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- #11699
Butter and cream cheese are mixed with half and half and Parmesan cheese to create a rich Alfredo sauce that complements freshly cooked crab legs.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1/2 cup unsalted butter
1/2 red bell pepper, diced
2 tablespoons cream cheese, softened
1 pint heavy cream
3/4 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
6 crab legs
4 servings cooked pasta
directions
Melt the butter in a saucepan over medium heat. Add the bell pepper and cook, stirring frequently, until the butter has melted and the bell pepper is starting to soften.
Add the cream cheese to the pan. Cook, stirring frequently, until the cream cheese is smooth and creamy. Add the heavy cream, parmesan cheese, and garlic powder. Mix well, reduce the heat to low. Let the sauce cook for 15-20 minutes, stirring occasionally.
Meanwhile, bring a large pan of water to a boil over high heat. Add the crab legs and cook them for 5 minutes or until done. Remove the crab from the water and let drain. When the shells are cool enough to handle, crack the shells and remove the meat. Chop the meat and add it to the Alfredo sauce.
Serve the crab Alfredo over your favorite cooked pasta.
common recipe questions
Can I use pre-cooked crab? If so, how much?
The recipe calls for about a pound of crab, including the shell. Bu crab legs very greatly in size so this is a rough estimate. Use approximately 1/2 to 3/4 pound of cooked crab in place of the whole crab legs.
nutrition data
674 calories, 45 grams fat, 6 grams carbohydrates, 58 grams protein per serving. This recipe is low in carbs.
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
June 10, 2017
I just made this a couple nights ago and it was a HUGE hit! I was looking for a seafood sauce to put on some shrimp raviolis that I had. I only had a couple cans of crab meat on hand. So, I went with it. I couldn't have been more pleased! The crab just became part of the sauce and thickened it up beautifully. Aside from that, I did spice it up a little with some Cajun seasoning. It turned out amazing! I will definitely be making this again.
February 5, 2010
This was so quick and easy....and actually tasted pretty close to real. I would have liked it slightly thicker and instead of crab i used chicken cubes and broccoli... YUM!
September 20, 2009
My husband is Italian and used to the home cooking of his grandmother as a child. When I made this, he loved it! We both thought it was delicious. I substituted scallops once and clams another time instead of the crab. Whipped cream works better than half and half, though way more calories I imagine.
February 22, 2006
Although I substituted a bunch of ingredients, it still turned out ok. It was a little salty, but I blame the garlic salt I substituted for garlic powder. Would recommend for a quick side dish sauce, not necessarily a main course.