Ingredients at Firehouse Pantry

Buy The Cookbook!

  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chilis & Chowder
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Find A Recipe
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Robbie's Photo Album
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe!

Crab Alfredo

Prep. Time: 0:45
Serves: 4

1/2 cup unsalted butter
2 Tbls. cream cheese
1 pt. half and half cream
1/2 - 3/4 cup grated Parmesan cheese
1 tsp. garlic powder
salt and pepper - to taste
4 - 6 crab legs - boiled, shelled
1/2 lb. pasta - prepared as directed

Ingredients at Firehouse Pantry

-In a saucepan, melt butter.
-Stir in cream cheese until softened.
-Add half and half, Parmesan cheese, garlic powder, and salt and pepper; stir well.
-Simmer for 15-20 minutes over low heat.
-Lightly blot crab meat on paper towel to remove excess water.
-Pour alfredo sauce over prepared pasta. Place crab meat on top. Serve.

Notes: A true chef would not use the cream cheese, but it does help thicken the sauce up, without much difference to the taste. You can omit it, just be prepared to stay with the sauce a little longer to thicken it.

Make It A Meal: Serve with a salad topped with Salad Dressing like The Olive Garden's

(2) Visitor Comments:

  • I tried this one last night. The sauce completely broke down and would never thicken. Looked curdled which can happen if you were to boil it . Mine barely reached simmer and it still happened. Had to throw it down the sink. Maybe another reviewer will have a better suggestion.

  • if you let the cream cheese soften until it reaches room temp. then mix it right before you're ready to serve & it won't curdle.

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.