One of our favorite ways to use frozen crab cakes is in this creamy, delicious Crab Alfredo recipe.
These Maryland Style Crab Cakes include wild-caught blue swimming crab and a proprietary blend of traditional herbs and spices that rivals any crab cakes you’ve ever eaten.
You can have an amazing Crab Alfredo on the table in about the time it takes to cook a pot of pasta. While the pasta cooks, crumble thawed crab cakes into a skillet with melted butter. Stir in your favorite alfredo sauce and then toss gently with the cooked noodles. Just like that, you’ve got Crab Alfredo for two. Need more? This recipe is easy to scale by doubling or tripling. Spice it up with some red pepper, or add broccoli, spinach, or lemon zest for added flavor.
1 8 oz package SeaPak Maryland Style Crab Cakes, thawed
1 jar (16 oz) Alfredo sauce
8 ounces dry linguine
1 tbsp butter
Thaw crab cakes according to package directions (either in the refrigerator overnight or under running cool or tepid water)
Place a pot of water on high heat and bring to a rolling boil.
Add salt to water according to taste preference.
Cook pasta according to package directions, drain pasta and return to pot.
Set pot aside (do not return pot to the heat).
Place butter into a medium skillet on medium high heat.
Once butter is melted, use fingers to crumble crab cakes into butter.
Cook for 2 minutes, stirring frequently.
Pour Alfredo sauce into pan with crab meat.
Stir to incorporate.
Bring mixture to a low rolling boil, stirring occasionally.
Pour crab and Alfredo sauce mixture over pasta and toss together.