River Cafe Crab Linguine Recipes

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

Ingredients

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 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

Ingredients

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

LINGUINE WITH CHILE, CRAB, AND WATERCRESS

Linguine with Chile, Crab, and Watercress image

Categories Pasta Low Fat Crab Watercress Self

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 clove garlic, peeled and minced
1 1/2 tsp sea salt
1 large red chile, seeded and chopped
11 oz canned or frozen (defrosted) precooked crabmeat
1/3 cup extra-virgin olive oil
Juice and zest of 1 lemon
1 package (16 oz) linguine
Handful fresh parsley, chopped
Handful watercress leaves, torn

Steps:

Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.

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