One of my favorite entrees at Red Lobster before I was diagnosed with CD was the Crab Alfredo.
Here is my GF re-creation:
During crab season, when king crab is marked down to $8.99/lb (versus the $30.00/lb something you pay at a restaurant), I buy a few pounds (okay, probably 20!) and keep it in my freezer to pull out when needed. When I get a craving for Crab Alfredo, I pull out a few crab legs, wrap them in foil and heat them up in the oven at 400 degrees. I put the crab legs in the oven frozen so that as the ice melts, the crab leg becomes a “built in steamer.” You could also use prepared lump crab meat. Just make sure it is not “Krab,” imitation crab meat is NOT gluten free!
As the crab legs are heating up; I start to boil some water then add salt (I wait until the water is boiling before adding the salt to avoid the salt marks on my stainless steel pot). Once the water has come to a full boil, I add Tinkyada Penne pasta and cook for about 16 minutes. Drain and rinse.
Meanwhile, in another sauce pan, heat 1 1/2 Tbs. of butter (I used Smart Balance spread), add 1 1/2 c. milk (I used skim) and cook until “butter” melts.
Add a 1.48 oz packet of Simply Organic Alfredo mix, stir until completely dissolved. Cook on medium heat for 5 minutes.
Add 1/4 c. grated Parmesan cheese and stir constantly for 20 seconds.
Remove from heat and add crab meat. Serve over freshly prepared noodles.
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