This recipe is very similar to the Olive Garden version, with a couple exceptions. Their sauce is a lighter sauce, so use half and half on this. Also buy a good brand name Parmagganio Romano cheese for this.

Red Lobster Crab Alfredo

Yield: 6 servings

1 pint of half and half
1/2 cup or 1 stick of unsalted butter
2 tablespoons cream cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon garlic powder
4 – 6 crab legs

In a saucepan, melt butter. When butter is melted, add the cream cheese. When the cream cheese is softened, add heavy cream and the Parmesan cheese. Add garlic powder and stir well. Simmer for 15-20 minutes on low. You may wish to season with a little salt and pepper. Normally, cream cheese isn’t used, 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. Boil crab legs as you normally would in boiling water. Crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.