Crab Alfredo

I'm not the biggest seafood fan, and only in recent years have I developed a taste for tilapia, salmon and the occasional sushi (haven't graduated to raw just yet), but tonight I ventured into the deep blue and cooked up some quite delicious crab alfredo. I love cooking up some very complex, layered dishes, but during the week, my energy level sinks after 5 p.m. This crab alfredo recipe is definitely no frills, but is sure to satisfy your appetite while requiring very little work.

The shopping list:

• 1 tbsp olive oil
• 3 tbsp water
• 2 tsp lemon juice
• 1 tsp minced garlic
• 1 head of broccoli (chopped into florets)
• 1 12 oz package of crab meat
• 1 10 oz jar of your favorite alfredo sauce
• 1 package of fettuccine or linguine noodles

How to:

1. Get a pot of water boiling for the pasta. Add pasta and cook until ready, drain and set aside.
2. Heat up the olive oil in a large sauce pan over medium-low heat.
3. Add the garlic and broccoli and add the 3 tbsp of water. Sauté until warm.
4. Add the lemon juice, crab meat and alfredo sauce.
5. Cook over medium heat until cooked through.
6. Add the pasta to the alfredo mixture and stir to coat evenly.

The finished dish!

I think the recipe could be improved significantly by adding the following things:

• Freshly chopped parsley
• A pinch or two of ground pepper
• Freshly grated parmesan cheese on top

I loved the overall consistency and freshness of the pasta, and that none of the flavors overwhelmed the others, but worked together to create a creamy, blissful dish. The whole dish can be made in 30 minutes or less, which makes a great weeknight meal idea!