Crab Alfredo at Red Lobster runs about $22.99. This recipe serves four for about $20 total, or $5 per serving — and you get to use premium lump crab meat instead of the mix of claw and body meat the restaurant uses. The sauce is also made fresh rather than from a batch that’s been sitting on the line.

• Don’t skimp on the crab. Use lump or jumbo lump crab meat. Claw meat is cheaper but has a stronger flavor and smaller pieces. This dish needs those big, sweet chunks.
• Freshly grated Parmesan only. Pre-grated Parmesan contains cellulose (anti-caking agent) that prevents it from melting smoothly. Grate it yourself from a block.
• Reserve that pasta water. The starchy water is your insurance policy. If the sauce gets too thick or tight, a splash of pasta water loosens it while keeping it silky.
• White pepper, not black. White pepper gives a cleaner heat without the visual of black specks. It also has a slightly different flavor profile that works better with cream sauces.

The crab alfredo is a main — build the full Red Lobster dinner around it:

• Red Lobster Cheddar Bay Biscuits — the warm, cheesy, garlic-butter biscuits that are mandatory before every Red Lobster meal.
• Red Lobster Coconut Shrimp — the crispy, sweet coconut-coated shrimp appetizer to serve before the alfredo.
• Red Lobster Garlic Shrimp Scampi — the lighter garlic-and-wine shrimp if you want a second shrimp option on the spread.

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