If you dream about big bowls of silky noodles, succulent seafood, and a creamy sauce that clings to every strand, this Copycat Red Lobster Crab Alfredo is your ticket to restaurant luxury, right at home. This dish is everything a comfort meal should be: rich, decadent, brimming with fresh crab, and dancing with a bright hint of lemon. Each bite whisks you straight to a cozy seaside table—with none of the wait for a reservation!

Copycat Red Lobster Crab Alfredo Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of kitchen staples and a touch of seafood magic can transport you to Red Lobster bliss. Every ingredient in Copycat Red Lobster Crab Alfredo pulls its weight to deliver unbeatable flavor, irresistible texture, and an impressive look when it hits the table.

Fettuccine pasta: Flat, wide noodles soak up the alfredo sauce and offer a classic, hearty bite.
Unsalted butter: Creates a luscious base for the sauce and lets you control the seasoning.
Garlic: Just a little bit wakes up and elevates the entire sauce with savory depth.
Heavy cream: Brings that signature richness and creamy texture we all crave in alfredo.
Half-and-half: Lightens the sauce ever so slightly, balancing out the decadence.
Parmesan cheese: Adds salt, tang, and thickness while melting beautifully into the sauce.
Lump crab meat: Delivers sweet, delicate seafood flavor and impressive presentation (fresh or high-quality canned both work brilliantly).
Lemon juice: The secret to balancing the dish and making every flavor pop with freshness.
Old Bay seasoning (optional): Perfect for fans of a little extra coastal zing and warmth.
Salt and black pepper: Rounds out the flavors to taste—always important to season your sauce!
Fresh parsley: A final shower of green that brightens the Alfredo and adds a hint of earthy freshness.

How to Make Copycat Red Lobster Crab Alfredo

Step 1: Cook the Fettuccine

Bring a generous pot of salted water to a rolling boil—think ocean water, because well-seasoned pasta is always more delicious. Drop in the fettuccine and cook according to the package directions until it’s just al dente. Drain and set aside, but don’t rinse; you want that extra starch for the sauce to cling to!

Step 2: Start the Alfredo Base

Grab your largest skillet and set it over medium heat. Melt the unsalted butter until it’s gently bubbling, then add the minced garlic. Sauté for about a minute, stirring often, just until the kitchen smells amazing and the garlic is light golden—careful not to let it burn!

Step 3: Build the Creamy Sauce

Pour in the heavy cream and half-and-half, whisking to combine. Let the mixture simmer, not boil, for about 3 to 4 minutes. This magical step transforms the cream into a thicker, more velvety sauce base, ready to hug each noodle.

Step 4: Melt in the Parmesan and Season

Reduce your heat to low, then scatter in the grated Parmesan cheese, whisking patiently until it melts completely into the sauce. At this stage, season with a pinch of salt, plenty of cracked black pepper, and a dash of Old Bay if you like a signature Red Lobster flavor. The sauce should be creamy, savory, and perfectly balanced.

Step 5: Add the Crab and Lemon

Time for the star ingredient: gently fold in the lump crab meat, taking care not to break up those beautiful pieces. Squeeze in fresh lemon juice for brightness, then let the crab warm through for 2 to 3 minutes. Don’t overcook—you just want to marry the flavors and heat the crab delicately.

Step 6: Toss Pasta and Serve

Add the drained fettuccine right into your luscious sauce, tossing with tongs until every strand is coated and shimmering. Finish with a shower of fresh parsley and an extra shake of cheese if you love it cheesy. Serve piping hot and get ready for rave reviews!

How to Serve Copycat Red Lobster Crab Alfredo

Garnishes

Don’t skip the garnishes! A sprinkle of fresh parsley and a little extra shaved Parmesan make the dish pop visually and add just the right touch of freshness. For a real restaurant look, add a wedge of lemon on the side so everyone can add an extra squeeze if they wish.

Side Dishes

This creamy pasta pairs beautifully with light and bright sides—think a crispy green salad with vinaigrette, steamed asparagus, or a loaf of warm, crusty bread perfect for mopping up sauce. Some fans even like to pair Copycat Red Lobster Crab Alfredo with homemade Cheddar Bay Biscuits for the full Red Lobster experience!

Creative Ways to Present

If you’re entertaining or just want to impress, serve the crab Alfredo in individual shallow bowls, twirling the pasta into tall nests. Scatter a few extra crab pieces on top and place the garnished bowls over warm plates. For an extra-special touch, drizzle with a few drops of good olive oil and a twist of fresh cracked pepper. Presentation matters—it’s all part of the magic!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it sits, but the flavor deepens, making next-day lunches something to actually look forward to.

Freezing

While creamy sauces don’t always freeze perfectly, you can freeze Copycat Red Lobster Crab Alfredo if needed. Let it cool completely, then portion into freezer-safe containers. For best results, use within a month. When thawed, the sauce may separate, but a gentle reheat and good stir usually brings it back together.

Reheating

Reheat leftovers gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. Stir frequently to avoid scorching, and be careful not to overcook the crab. Microwave reheating works, too—just cover and check every 30 seconds.

FAQs

Can I use imitation crab instead of lump crab meat?

Yes, you can use imitation crab if fresh or canned lump crab isn’t available. While it changes the flavor and texture a bit, it still makes for a delicious and budget-friendly Copycat Red Lobster Crab Alfredo that everyone will enjoy.

Which pasta shapes work best besides fettuccine?

Classic fettuccine is ideal for soaking up the thick sauce, but linguine or even spaghetti makes a fine substitute if needed. Short shapes like penne are less traditional but will catch every drop of creamy goodness.

Is Old Bay required for this recipe?

Old Bay is optional but adds a subtle hint of warmth and coastal flavor that echoes the restaurant version. If you love its unique blend, definitely include it—it truly brings out the essence of Copycat Red Lobster Crab Alfredo!

How do I keep my Alfredo sauce from breaking or turning grainy?

The secret is gentle heat and patient whisking. Avoid boiling the sauce, and always add the Parmesan gradually to allow it to melt smoothly. Using freshly grated cheese (not pre-shredded) also ensures a velvety result.

Can I add other seafood or vegetables?

Absolutely! Shrimp makes a luxurious addition, or fold in some baby spinach or peas for a pop of green. Just remember to keep the stars—crab and creamy sauce—front and center, so you don’t overpower their delicate flavors.

Final Thoughts

This Copycat Red Lobster Crab Alfredo is pure comfort food with a touch of elegance that’s sure to win hearts at any table. I hope you dive in, make it your own, and share it generously—the best meals are always the ones that bring us together. Happy cooking!