COPYCAT RED LOBSTER CRAB ALFREDO

There is something to be said for a hearty pasta meal, especially when its as rich and creamy as this Crab Alfredo recipe.

We’ve made our fair share of pasta, from Spicy Sausage Pasta Bakes to freezer-cooking friendly Baked Spaghetti. Our Goulash recipe is to die for, and our Italian Pasta Salad–it’s beyond reproach.

SEAFOOD RECIPES YOU’LL WANT TO TRY
If you’ve made a homemade Alfredo sauce, you know it is a little bit indulgent in its rich flavor.

This is one of those meals that needs to be savored, so be sure to enjoy each and every fabulous bite of this delicious recipe.

You better believe this meal is one to be savored. It’s bite after bite of pure rich decadence.

One bit of advice, if you are making this recipe with crab legs, be sure to have some good seafood crackers on hand. They make the job of extracting crab meat SO much easier…and it is totally worth it to buy fresh crab meat when you can because the taste is amazing. However, if fresh isn’t available buying frozen crab meat is good as well.

INGREDIENTS
1 pint of half & half

1 stick of butter, unsalted

2 tablespoons cream cheese

1/2 to 3/4 cup Parmesan cheese

1 teaspoon garlic powder

4 to 6 Crab legs

Pasta of your choice

INSTRUCTIONS

Melt butter in a saucepan.
Add the cream cheese once butter is melted.
Add the heavy cream and the Parmesan cheese once the cream cheese is softened.
Add garlic powder to the mix and stir well.
Set burner to low and simmer concoction for 15 to 20 minutes.
Salt and pepper to your taste.
In a large stock pot or pan, bring water to boil.
Add the crab legs and cook until done.
Meanwhile, cook the pasta according to package directions until just done, or al dente.
Remove from pot and crack open the crab legs.
Blot with paper towel to get the excess water off.
Place the cooked meat on top of the Alfredo sauce on top of your pasta.
Adapted from:Best Copycat Recipes