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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (552g) Recipe makes 4 servings |
||
| Calories 839 | ||
| Calories from Fat 288 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.1g | 49% | |
| Saturated Fat 18.6g | 93% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 229mg | 76% | |
| Sodium 3168mg | 132% | |
| Potassium 979mg | 27% | |
| Total Carbohydrate 54.5g | 18% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 1.4g | ||
| Protein 79.0g | 157% | |
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By: Nita Holleman
Ingredients
- 8 ounces linguine
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups half-and-half
- 1/2 cup grated parmesan cheese (or more)
- salt & pepper
- 1 teaspoon cayenne pepper
- 6 (8 ounce) cooked snow crabmeat, cut into chunks
Directions
1
Cook linguine according to package.2
Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.3
Do Not let it color.4
Whisk in the half-and-half and stir until the mixture forms a thick sauce.5
Stir in the cheese and season to taste.6
Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.7
Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Occasion > Dinner Party
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: annlouise
On May 15, 2008
I used fake lobstermeat, and we thought the cayenne balanced out the sweetness of the lobster amazingly. I only used about 1/2 t, but it was plenty! Even my 3 yr old gobbled it up. Great, easy recipe.
From: Chef #699473
On Jan 16, 2008
I really enjoyed this. Very easy and simple to make. I used 8 ounces of linguine but that was too little as I had way too much (and very thick) sauce left over. I would sugguest cooking the whole package (12 ounces) and serving over top rather than mixing. In addition to adding garlic, I added a few dashed of nutmeg and red pepper flakes to spice it up. I rated this a 3 because the sauce was thicker than I would have preferred. Will cook again.
From: Learnin2boil-h2o
On Dec 15, 2006
All I did was add 2 cloves diced garlic....and.....WOW!!! This is sooo easy and just WONDERFUL! Teture and flavor are just perfect. Thanks for posting!
From: Heather Reynolds in Virginia
On Apr 16, 2006
This was FANTASTIC! I thought it tasted just like Red Lobsters. I used a can of backfin crab meat since our local grocery doesnt have snow crabs and it tasted just like Red Lobster. The only thing it missed was the red color. Next time i will travel into town and get myself some snow crab meat since the recipe is worth it! Thanks for sharing!!
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