Crab Linguini Recipes

CRAB LINGUINE

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

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.

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.

AUTHENTIC VENETIAN CRAB LINGUINE

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.
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LINGUINI WITH CRAB

Steps:

• Preheat your broiler in the oven.
• Grab about 1.5 -2 slices of stale Texas toast.
• Remove the crust and add it to a food processor. Buzz the bread until the breadcrumbs are small, no large pieces.
• Add the breadcrumbs to a baking tray, and toss them with the parmesan cheese, Romano cheese, paprika, garlic powder, and onion powder.
• Broil for 4-5 minutes making sure to toss the breadcrumbs every 1-2 minutes to prevent burning.
• Once the breadcrumbs are golden brown, set them aside.
• Boil a pot of water and cook the pasta according to the package. Al dente preferred as the pasta will continue to cook in the sauce.
• Reserve a ½ cup pasta water.
• Drain the remaining water using a colander. Drizzle the pasta with olive oil and set it aside.
• In a 3.5-quart sauteuse pan over medium heat add the butter, minced garlic, and shallots.
• Once the shallots and garlic are fragrant and translucent, deglaze the pan with the white wine.
• Next, add the lemon juice, fresh parsley, salt, pepper, and red pepper flakes. Stir well.
• Then, you will reduce the heat to low and add 8 ounces of the jumbo lump crab meat with the juice. Gently toss everything together, trying not to break the jumbo crab meat up too much.
• Add about ¼ cup of the pasta water. I used a little more than a ¼ cup.
• Next, you will add the cooked linguini into the pan with the sauce and crab meat. Gently toss everything together.
• Top with the tossed breadcrumbs and some extra fresh chopped parsley.
• Serve with lemon wedges and enjoy!

CRAB LINGUINE

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.

CRAB LINGUINI

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.

BASIL-LEMON CRAB LINGUINE

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.

CRAB LINGUINE

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.