Crab Linguine Recipe Italian Recipe Fo

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AUTHENTIC VENETIAN CRAB LINGUINE



Authentic Venetian Crab Linguine image

This authentic Venetian Crab Linguine, like all Italian food is simple flavours in an easy meal that tastes amazing.

Provided by Marie Roffey

Categories     Dinner     Lunch     Main Course

Time 20m

Number Of Ingredients 9

300 g good quality dried linguine ((10.5oz))
1 tablespoon olive oil
1 large clove garlic, crushed
½ cup dry white wine ((125ml))
1 cup cherry tomatoes, chopped in half
1 tablespoon cream (optional) ((notes))
1 teaspoon sea salt flakes
½ teaspoon freshly cracked pepper
¾ cup cooked crab meat ((notes))

Steps:

  • Place a saucepan of salted water over high heat and bring to the boil, then add your pasta.
  • Place the oil and garlic to a frying pan over medium heat, stirring. Once the oil is hot, saute the garlic for about 1 minute but don't let it get too dark.
  • Add the wine and turn the heat up to high. Let it bubble away for 2-3 minutes until the wine has almost totally evaporated.
  • Add the cherry tomatoes and saute for about 2 minutes, then add the salt and pepper.
  • Add 1/2 a cup of the pasta water followed by the cream and give it a good stir. Add the crab and stir until heated through (only about 30 seconds).
  • By now the pasta should be al dente, so drain the water away and add the pasta to the sauce. Give it all a good mix, check the seasoning and serve.
  • Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.

Nutrition Facts : ServingSize 203 g, Calories 312 kcal

EASY CRAB LINGUINE



Easy Crab Linguine image

A yummy sauce using surimi crab.

Provided by Marian Collins

Categories     Seafood     Fish

Yield 6

Number Of Ingredients 8

1 (16 ounce) package linguini pasta
¼ cup butter
1 onion, chopped
2 cloves garlic, minced
⅜ cup all-purpose flour
4 cups milk
¾ cup grated Parmesan cheese
1 pound imitation crabmeat

Steps:

  • Cook the pasta in boiling salted water until al dente.
  • Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
  • Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
  • Drain pasta. Serve sauce over hot noodles.

Nutrition Facts : Calories 569 calories, Carbohydrate 81.7 g, Cholesterol 57.3 mg, Fat 15.9 g, Fiber 3.5 g, Protein 26.1 g, SaturatedFat 9.1 g, Sodium 915.3 mg, Sugar 15.7 g

ITALIAN CRAB SEAFOOD PASTA SALAD



Italian Crab Seafood Pasta Salad image

I had a very similar salad in Little Italy near the Baltimore Harbor. It was fabulous! This is the closest I have come to it. This is pretty darn good too! A wonderful summertime salad! Serve as an appetizer salad, a side salad, light lunch or for brunch. It makes a very nice presentation and will be sure to impress guests. :) P.S. Do not substitute canned crabmeat or imitation it will not taste the same!

Provided by Little Bee

Categories     Crab

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces medium pasta shells
salt
1/2 lb lump crabmeat (you can find fresh lump crabmeat in a 1lb container in the seafood dept. Do not use canned or imitat)
1 cup mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1 lemon, juice of
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 Old Bay Seasoning (Old Bay is best but if you cannot find use another seafood seasoning)
2 tablespoons chopped fresh parsley
pepper
lettuce leaf

Steps:

  • Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes.
  • Rinse, drain and set aside.
  • Pick through crab discarding any pieces of shells.
  • Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic powder Old bay, parsley and pepper to taste.
  • Add the pasta shells and mix again.
  • Cover and chill overnight.
  • Serve on lettuce leaves.

Nutrition Facts : Calories 421.7, Fat 14.6, SaturatedFat 2.3, Cholesterol 39.7, Sodium 448.1, Carbohydrate 55.2, Fiber 2.2, Sugar 5.1, Protein 17.2

CRAB LINGUINE WITH CHILLI & PARSLEY



Crab linguine with chilli & parsley image

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 8

400g linguine
4 tbsp extra-virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
small splash, about 5 tbsp, white wine
small squeeze of lemon (optional)
large handful flat-leaf parsley leaves, very finely chopped

Steps:

  • Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
  • While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
  • When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
  • Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium

CRAB PASTA



Crab Pasta image

This is a fast, easy recipe you can whip up on a moment's notice... if you have crabmeat. If not, you will have to shell some crabs, first. As I mention above, it's really best eaten straight away and will not keep well.

Provided by Hank Shaw

Categories     Main Course     Pasta

Time 30m

Number Of Ingredients 10

1 pound pasta
3 tablespoons olive oil
1 clove garlic, minced
1 tablespoon capers ((optional))
8 ounces crabmeat
2 tablespoons minced parsley
2 tablespoons minced chives
Zest of a lemon, grated or chopped fine
Juice of a lemon
Salt and black pepper

Steps:

  • Bring a large pot of water to a boil. When it's hot, add enough salt to make it taste like seawater. Start boiling your pasta.
  • When the pasta is almost ready, heat the olive oil over medium-high heat in a large pan. When it's hot, add the garlic and sauté for 30 seconds. Add the remaining ingredients and mix well. Cook for another minute or so.
  • Using tongs or somesuch, move the pasta to the pan. You want a little of the pasta water to come with it, so you don't need to drain it too much. Toss well and serve.

Nutrition Facts : Calories 564 kcal, Carbohydrate 85 g, Protein 25 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 538 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CRAB LINGUINE



Crab Linguine image

Becky Moldenhauer of La Crescent, Minnesota lightened up the creamy sauce for this delicious seafood pasta dish after seeing it in a cookbook. "My entire family loves it," she notes. "In fact, they always ask for seconds."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked linguine
1 cup reduced-sodium chicken broth
1 cup 2% milk
1/2 cup fat-free evaporated milk
2 tablespoons butter, divided
1 tablespoon all-purpose flour
2 packages (8 ounces each) imitation crabmeat, flaked
2 tablespoons finely chopped green onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat. , In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through. , Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat.

Nutrition Facts :

EASY CRAB LINGUINE



Easy Crab Linguine image

This crab pasta with a simple lemon butter sauce is one of the quickest and tastiest recipes you can whip up with minimal ingredients and loads of flavour!

Provided by Julia Frey of Vikalinka

Categories     Main Course

Number Of Ingredients 9

1/2 lbs linguine, spaghetti or pasta of your choice
3 tbsp unsalted butter
2 cloves garlic
75ml/1/3 cup dry white wine
1/2 lemon, juice only
200g/1 cup ready to eat crab meat
50g/1/2 cup Parmesan cheese
2 tbsp chopped parsley
salt and pepper to taste

Steps:

  • Cook the linguine in a large pot of salted, boiling water according to package instructions.
  • Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without colouring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
  • Stir in the cooked crabmeat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crabmeat and toss to combine, add half of the reserved of pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh parsley before serving.

Nutrition Facts : Calories 528 kcal, Carbohydrate 59 g, Protein 28 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1609 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

CRAB LINGUINE



Crab Linguine image

A sweet, inexpensive alternative to eating out at your favorite pasta joint.

Provided by Debra

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package linguine pasta
1 ¾ cups water
½ cup onion, diced
¼ cup butter
1 ½ tablespoons chicken bouillon granules
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon dried parsley
⅛ teaspoon dried oregano
¼ teaspoon ground black pepper
1 (12 ounce) package imitation crabmeat, diced
1 cup whipping cream
½ cup shredded Swiss cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.

Nutrition Facts : Calories 652.6 calories, Carbohydrate 57.8 g, Cholesterol 141.5 mg, Fat 38.9 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 23.7 g, Sodium 1264.2 mg, Sugar 7 g

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