First Things First -- Happy 14th Birthday to my son, Blake.
Now for today's recipe we have a version of Red Lobster's Crab Alfredo.
Actually this recipe tastes very similar to the version served at Olive Garden -- except that OG's sauce is a bit lighter. If you prefer the OG version use half and half instead of the heavy cream.
Also always buy a good brand name Parmagganio Romano cheese for these. It will run you about 9 to 12 dollars a pound, but the taste is worth it over those green cans.
By the way, does anyone else ever say "Led Robster" to sound like Scooby Doo when they mention this restaurant or is it just my family?
Red Lobster's Crab Alfredo Ingredients
1 pint of Half and Half
1 stick of unsalted Butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder
4 - 6 Crab legs
Pasta
Directions
1. In a saucepan melt butter.2. When butter is melted add the cream cheese.
3. When the cream cheese is softened add heavy cream and the Parmesan Cheese.
4. Add Garlic Powder and stir well.
5. Simmer this for 15 - 20 minutes on low.
6. Season with salt and pepper to taste.
7. Boil crab legs as you normally would in boiling water.True Alfredo Sauce does not the cream cheese (as you may have noticed), but it
does help thicken the sauce up. You can leave it out without much difference to
the taste, just be prepared to stay with the sauce a little longer to thicken
it.
8. Crack open legs and lightly paper towel the meats so that you get the excess water off.
9. Place the meats on top of the alfredo sauce and your pasta of choice.
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Here's another great couple of shellfish recipes from the Phillip's Seafood website:
Phillips Crab Fettuccini Alfredo
Ingredients
1 Pound Phillips Crab Meat- Jumbo Lump or Backfin
8 Tablespoon Butter
24 ounces Heavy Cream
1 cup Sun-dried Tomatoes (in oil), chopped
1 cup grated Parmesan Cheese
1 cup grated Romano Cheese
8 ounces Snow Peas, trimmed and blanched
1 pound Fettuccini, cooked according to package directions and rinsed with cold water
Fresh Basil to garnish
Directions
1. Heat large saute pan and add butter.
2. Add cream and bring to boil.
3. Reduce heat and simmer until cream begins to turn pale yellow and reduces by 25%.
4. Stir in sun-dried tomatoes and cheeses. Stir well until sauce is smooth.
5. Add crab meat, stirring gently in order not to break up any large lumps.
6. Add snow peas and fettuccini.
7. Stir gently until well combined and heated throughout.
8. Garnish with fresh basil.
Phillips Crab Imperial
Ingredients
1 pound Phillips Jumbo Lump Crab Meat
1 teaspoon Parsley
1 teaspoon fresh Lemon Juice
1 Egg
1 teaspoon Phillips Seafood Seasoning
1 teaspoon Worcestershire Sauce
3 ounces Mayonnaise
1 teaspoon melted Butter
4 Ramekins for baking (or empty natural Crab Shells)Pinch of Paprika
Imperial Sauce
3 ounces Mayonnaise
1 ounces Half & Half
1/2 teaspoon Phillips Seafood Seasoning
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire Sauce
Directions
1. Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whip until smooth.
2. In a separate mixing bowl, add Phillips crab meat and pour imperial mixture over crab meat.
3. Blend all ingredients together by tossing gently in order to avoid breaking crab lump meat.
4. Place 4 ounces of the mix into each ramekin (or natural crab shell) and bake at 400 degrees F for 12-15 minutes.
5. In a medium mixing bowl, combine all ingredients for Imperial Sauce and whip until smooth.
6. Top each ramekin (or natural crab shell) of crab imperial with imperial sauce and a pinch of paprika.
7. Place in broiler until golden brown.
For more Phillips recipes visit their website
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