CRAB LINGUINI
A little crab goes a long way with this creamy sauce. White wine and lemon juice help to cut the richness of the evapotated milk.
Provided by Barb G.
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet combine chicken broth and white wine.
- Boil until reduced to 1/3 cup.
- Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.
- Return to heat and simmer until the mixture is reduced to 1-1/3 cup.
- Meanwhile, combine 2 teaspoons softened butter and flour, slowly whisk into the milk mixture, Continue stirring until the sauce is thickened and no lumps remain.
- (If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.
- Reduce heat and cook until crab is heated through.
- Meanwhile, cook linguini according to package directions.
- Toss with 1 tablespoon butter and grated parmesan cheese.
- Pour sauce over the pasta and toss until evenly coated.
CRAB LINGUINE
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
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
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
CRAB LINGUINE
My husband loves this dish and can prepare this one himself! Got it out of an ad for Louis Kemp Seafood products. We have used imitation lobster and crab. I bet it would be awesome with shrimp.
Provided by Naner
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package direction.
- On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
- Add tomatoes and stir 3 minutes.
- Add remaining ingredients, until cheese is melted.
- Serve sauce over hot cooked pasta.
LINGUINE CRAB
Provided by Food Network
Categories main-dish
Time 30m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
- Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
- Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
- Serve with olive oil.
BASIL-LEMON CRAB LINGUINE
I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. -Tonya Burkhard, Palm Coast, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.
Nutrition Facts : Calories 392 calories, Fat 18g fat (11g saturated fat), Cholesterol 161mg cholesterol, Sodium 856mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein.
CRAB LINGUINE WITH CHILLI & PARSLEY
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
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
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