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Directions

THAW crab cakes according to package directions (either in the refrigerator over night 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. Serve immediately.

From Angie D.: I add a little nutmeg to the alfredo sauce. It sounds unusual but the subtle, sweet flavor really goes well with the sauce and the crab!

From Tori G.: I like to add some fresh peas in as well. I steam them first and then toss them with the pasta and crab.

Ingredients

1 (8 oz) package SeaPak® Maryland Style Crab Cakes, thawed

1 jar (16 oz) Alfredo sauce

8 oz dry linguine

1 Tablespoon butter

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