Linguine And Crab Meat Recipes

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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

CRAB LINGUINE



Crab Linguine image

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

1 package imitation crabmeat
6 -8 ounces linguine
2 cloves garlic, minced
1 teaspoon dry oregano
2 tablespoons butter
1 medium tomatoes, chopped
1/2 cup whipping cream
1/2 cup sliced green onion
1/2 cup swiss cheese, shredded
1/2 cup parmesan cheese or 1/2 cup romano cheese, shredded

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.

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 :

LINGUINE CRAB



Linguine Crab image

Provided by Food Network

Categories     main-dish

Time 30m

Yield about 4 servings

Number Of Ingredients 8

1 fennel bulb
Extra-virgin olive oil
1 garlic clove, peeled and finely chopped
1 tablespoon fennel seeds, crushed
2 dried chilis, crumbled
About 14 ounces (400 grams) crabmeat
1 lemon, zest grated and juiced
About 11.5 ounces (320 grams) linguine

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.

SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL



Spaghetti with crab, cherry tomatoes & basil image

Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

1 tbsp extra-virgin olive oil
2 garlic cloves , chopped
pinch chilli flakes
200g cherry tomatoes , halved
zest and juice 1 lemon
2 x 170g cans white crab meat, drained
200g spaghetti
1 tsp capers , drained and rinsed
handful basil leaves , roughly chopped

Steps:

  • In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
  • Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium

CRAB ALFREDO



Crab Alfredo image

Simply put, delicious! A little on the decadent side, but it can be made with fat-free half-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a nice salad, and a glass of Chardonnay.

Provided by LisaJ

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

8 ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
½ teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
½ cup grated Parmesan cheese
8 ounces crabmeat, flaked

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
  • Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
  • Divide the fettucine between 2 plates or bowls and top with the crab sauce.

Nutrition Facts : Calories 648.5 calories, Carbohydrate 52.6 g, Cholesterol 140.6 mg, Fat 37.2 g, Fiber 2.2 g, Protein 27.6 g, SaturatedFat 22.4 g, Sodium 516 mg, Sugar 2.3 g

LINGUINE WITH CRAB MEAT



Linguine with Crab Meat image

At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon's racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle's version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it's sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You'll have plenty left over, enough to test your cocktail-making chops before dinner.

Provided by Florence Fabricant

Categories     dinner, easy, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 jalapeño, cored, seeded, very finely minced
Zest of 1 lemon
1 tablespoon yuzu juice (sold in Japanese markets) or lemon juice
4 tablespoons extra virgin olive oil
1 medium onion, sliced
4 ounces button mushrooms, sliced
1/2 cup chopped peeled and seeded tomato, fresh or canned
Salt
Japanese togarashi pepper or cayenne, to taste
2 cloves garlic, thinly sliced
1 cup dry white wine
1 cup seafood stock
1/2 pound crab meat, preferably peekytoe
12 ounces fresh linguine
3 tablespoons unsalted butter
1 tablespoon chopped tarragon leaves

Steps:

  • Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
  • Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
  • Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 4 grams, TransFat 0 grams

LINGUINE WITH CRABMEAT AND GARLIC



Linguine With Crabmeat and Garlic image

Make and share this Linguine With Crabmeat and Garlic recipe from Food.com.

Provided by Sandyg61

Categories     Crab

Time 40m

Yield 3-4

Number Of Ingredients 8

1/2 cup olive oil
1 tablespoon minced garlic
1 dried hot red chili pepper
1/2 lb lump crabmeat, picked over for cartilage
salt and pepper
1/2 cup dry white wine
1/2 cup minced fresh parsley
1 lb linguine

Steps:

  • Set a large pot of salted water to boil.
  • In a small saucepan, warm the olive oil, garlic, and pepper over low heat until the garlic turns golden brown.
  • Add the crab, salt and pepper and wine and simmer until reduced slightly.
  • Add half the parsley, cook another minute, and turn off the heat.
  • Cook the pasta.
  • When the pasta is just about done, reheat the crab sauce. Drain the pasta, toss with the sauce, and top with the remaining parsley.

Nutrition Facts : Calories 1006, Fat 39.3, SaturatedFat 5.5, Cholesterol 57.4, Sodium 301.9, Carbohydrate 116.9, Fiber 5.3, Sugar 3.2, Protein 37.2

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

GARLICKY LINGUINE WITH CRAB, RED BELL PEPPER AND PINE NUTS



Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts image

Categories     Sauce     Wine     Cheese     Nut     Pasta     Shellfish     Sauté     Parmesan     Crab     Winter     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 11

5 tablespoons unsalted butter
1 red bell pepper, finely chopped
4 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
1/2 cup dry white wine
12 ounces linguine
1 8-ounce bottle clam juice
1 pound fresh lump crabmeat, picked over
1/4 cup finely chopped fresh parsley
1/3 cup pine nuts, toasted
Freshly grated Parmesan cheese

Steps:

  • Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
  • Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.

CRAB LINGUINE WITH BASIL, LEMON & CHILE



Crab Linguine with Basil, Lemon & Chile image

Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.

Provided by James Tanner

Categories     Citrus     Fruit     Herb     Pasta     Shellfish     Dinner     Lemon     Basil     Seafood     Crab     Summer     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

1/3 cup olive oil
zest and juice of 1 1/2 lemons
4 red chiles (bird's eye), finely chopped
3/4 lb fresh linguine
9oz white crab meat
large handful fresh basil leaves, torn
crushed sea salt and freshly ground black pepper
1 and freshly ground black pepper

Steps:

  • Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
  • Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside.
  • Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through.
  • Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.

LEMON-GARLIC PENNE WITH CRAB



Lemon-Garlic Penne with Crab image

Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
2 cans (6 ounces each) lump crabmeat, drained
3 tablespoons lemon juice
1/2 cup minced fresh parsley, divided
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

CRAB CAKES



Crab Cakes image

Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.

Provided by Kim Severson

Categories     dinner, seafood, appetizer, main course

Time 1h30m

Yield About 12 large crab cakes

Number Of Ingredients 11

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

Steps:

  • Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
  • Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
  • In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
  • Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
  • Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
  • Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
  • Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
  • Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

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From vikalinka.com


WHAT ARE THE BEST CRAB PASTA RECIPES? | FEATURES | JAMIE OLIVER
2019-05-13 3 simple crab pasta recipes. Seafood pasta is such a treat, and these delicious recipes really hero the natural sweetness of crab. Such a beautiful thing – loaded up with white and brown meat – crab pasta recipes should be a celebration of fresh flavours and simplicity. Take your pick below from Jamie’s recipes for chunky rigatoni or more ...
From jamieoliver.com


25 DELICIOUS CRAB MEAT RECIPES - YUMMY RECIPES
It contains a great amount of protein and is packed with omega-3 fatty acids. 25 Delicious Imitation Crab Recipes That Are Easy and Filling. 1. Crab Rangoons Recipe. Crab rangoons are incredibly delicious as appetizers. Besides the crab meat, these contain creamy cream cheese, scallions, and simple spices.
From whatayummy.com


BEST CRAB ALFREDO RECIPE - HOW TO MAKE CRAB ALFREDO - DELISH
2017-02-16 1 lb. lump crab meat Juice of 1/2 lemon Directions In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot. In a …
From delish.com


10 BEST PASTA WITH CRAB MEAT RECIPES | YUMMLY
2022-04-28 fettuccine, garlic, medium shallot, butter, large shrimp, lump crabmeat and 3 more Avocado Tartare with Crab and Yellow Peach on Crepes Chloé Delice peach, salt, mustard, milk, egg, crab meat, avocado, vegetable oil and 6 more Vegetable Crab Cake Au Gratin Promise butter crackers, grated Parmesan cheese, red bell pepper, crab meat and 5 more
From yummly.com


5 STEP CRAB LINGUINE IN WHITE WINE SAUCE - THE LEMON BOWL®
Instructions. Heat the olive oil over medium heat in a large, deep skillet. Sauté garlic for 30 seconds or until fragrant. Add chili flakes and crab legs to the pan and sauté an additional minute. Pour white wine into the pan to deglaze.
From thelemonbowl.com


17 TASTY CRAB MEAT RECIPES – THE KITCHEN COMMUNITY
This easy crab meat recipe can be made with any type of rice, including basmati rice or brown rice. The seasoning for crab fried rice includes garlic, ginger, white pepper, soy sauce, fish sauce, Shaoxing wine, green onions, and cilantro. Serve your crab fried rice with a lime wedge or a lemon wedge. 15.
From thekitchencommunity.org


CRAB SPAGHETTI WITH LEMON GREMOLATA - FOODIECRUSH
2014-03-03 Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix well. Add 1/2 cup of Parmesan and kosher salt; toss. Add 1/4 cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.
From foodiecrush.com


LINGUINE WITH CRAB RECIPE - MYGOURMETCONNECTION
2015-05-14 Cook 1 minute to heat the crab, stir in the scallions and remove from the heat. Cook the pasta according to the package directions. Reserve 2 tablespoons of the cooking water, then drain thoroughly. Combine the linguine with the crab mixture, adding a little of the reserved water if needed to help coat the pasta with the sauce.
From mygourmetconnection.com


QUICK AND EASY CRAB LINGUINE OR SPAGHETTI - APRIL J HARRIS
2021-06-28 Instructions. Wash and drain the asparagus, snapping off the woody ends, if using. Cut each spear of asparagus in two or three pieces, depending on how long they are. Cook the linguine in boiling salted water according to package directions. Add the asparagus or frozen peas 3 minutes before the end of the cooking time.
From apriljharris.com


INA GARTEN CRAB MEAT NACHOS - THERESCIPES.INFO
https://www.foodnetwork.com › recipes › ina-garten › fresh-crab-nachos-12125933. All information about healthy recipes and cooking tips
From therecipes.info


VENETIAN CRAB LINGUINE - EASY ITALIAN WEEKNIGHT DINNER - SUGAR …
2019-03-03 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).
From sugarsaltmagic.com


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