Friday, October 8, 2010

Bargain Meal of the Week: Crab Alfredo

It's time for another week of Bargain Meals! Erin over at $5 Dinners (a great read!) is hosting a gathering of bloggers all over the Internet, creating frugal meals straight from the sales circulars of their favorite stores. Check it out for even more inspiration. I contribute every week for the current sales at Publix, which run from Wednesday to the following Tuesday. Keep in mind that you do not need to purchase two of a product to get the buy one get one price. Publix marks down their products to half price for the BOGO deals.

As a busy working mom, I love when a recipe is super easy and takes very little time to prepare!

Items on sale that can be used in this meal:

Ronzoni Pasta, 12-16 oz., $1.39 BOGO

-.55/1 Ronzoni pasta printable
Final Price:
.14

Buitoni Pasta 9 oz., at $2.19 BOGO

-$1 off Buitoni Refrigerated Pasta or Sauce printable

Final Price: .09


SeaPak Shrimp Co. Shrimp, Salmon, Tilapia, Flounder, or Crab Cakes, 8-28 oz., $7.59 BOGO
Final Price: $3.79

Classico Pasta Sauce, 8.1-24 oz., $2.69 BOGO

Final Price: $1.34


Crab Alfredo
from
Seapak.com

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

1 jar (16 oz) Alfredo sauce

8 oz dry linguine

1 Tablespoon butter

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.

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