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Red Lobster Crab Alfredo

Red Lobster Crab Alfredo - recipe card
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A rich and indulgent copycat of the restaurant favorite, featuring tender lump crab meat in a velvety, garlicky Alfredo sauce made with real Parmesan and heavy cream. Served over perfectly cooked fettuccine, this dish delivers a luxurious, buttery flavor with every bite.

Ingredients

Scale
  • 8 oz (225g) fettuccine pasta
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup freshly grated Parmesan cheese (about 3 oz)
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp nutmeg, freshly grated (optional)
  • 8 oz (225g) fresh lump crab meat, picked over for shells
  • 1 tbsp fresh parsley, finely chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Bring a large pot of generously salted water (about 1 tbsp kosher salt per 4 quarts of water) to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente, typically 10-12 minutes. Stir occasionally to prevent sticking. Reserve 1/2 cup of the pasta cooking water before draining.
  2. While the pasta cooks, start the Alfredo sauce. In a large skillet or sauté pan, melt the unsalted butter over medium heat. When the butter foams and the foam subsides, add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant. Do not let the garlic brown, as it will become bitter.
  3. Reduce the heat to medium-low and slowly pour in the heavy cream and whole milk, whisking constantly to combine. Increase the heat to medium and bring the mixture to a gentle simmer, not a rolling boil, whisking occasionally. The sauce should be steaming and small bubbles will form around the edge of the pan, about 2-3 minutes.
  4. Gradually add the freshly grated Parmesan cheese a handful at a time, whisking continuously after each addition until completely melted and the sauce is smooth. This ensures a silky texture without graininess. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
  5. Season the sauce with kosher salt, freshly ground black pepper, and nutmeg if using. Nutmeg adds a subtle warmth that complements the dairy, but use it sparingly as it can overpower. Taste and adjust salt, keeping in mind the crab and pasta water are already salted.
  6. Reduce the heat to low and gently fold in the lump crab meat, being careful not to break up the large chunks. Allow the crab to heat through for 1-2 minutes, stirring very gently. The crab is already cooked, so this step is just to warm it without overcooking, which can make it tough.
  7. Add the drained fettuccine directly to the skillet with the sauce. If the sauce seems too thick, add the reserved pasta cooking water 1 tablespoon at a time, tossing gently, until you reach a creamy consistency that coats each strand. The starchy water helps bind the sauce to the pasta.
  8. Toss the pasta and crab sauce together over low heat for about 1 minute, using tongs to coat the fettuccine evenly. Do not overmix; you want the crab to remain in visible, generous pieces throughout the dish.
  9. Divide the crab alfredo evenly among 4 warm serving plates or bowls. Garnish with a sprinkle of fresh parsley and serve immediately with lemon wedges on the side, if desired. The acidity from a squeeze of lemon brightens the richness of the sauce.
  10. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over medium-low heat with a splash of milk or cream, stirring gently, until warmed through, about 5 minutes. Avoid microwaving, as it may cause the sauce to separate and the crab to become rubbery.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended as the cream sauce may break upon thawing and reheating. To reheat: Place the pasta in a skillet over medium-low heat with 1-2 tablespoons of milk or cream. Stir gently until warmed through, about 5 minutes. Alternatively, reheat in a microwave-safe dish in 30-second bursts at 50% power, stirring between intervals, until just hot. The sauce will thicken as it sits, so adding liquid helps restore its creamy texture.

Nutrition

Keywords: Red Lobster crab alfredo, copycat recipe, crab alfredo pasta, creamy seafood pasta, lump crab alfredo, garlic Parmesan alfredo, restaurant-style alfredo, fettuccine alfredo, seafood pasta dinner, homemade alfredo sauce

Find it online: https://copycatkitchenco.com/red-lobster-crab-alfredo/