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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (284g) Recipe makes 4 servings |
||
| Calories 473 | ||
| Calories from Fat 148 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.5g | 25% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 689mg | 28% | |
| Potassium 543mg | 15% | |
| Total Carbohydrate 51.9g | 17% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 1.7g | ||
| Protein 23.2g | 46% | |
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Crab Linguini
By: Barb Gertz
Feb 28, 2003
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.
SERVES 4
Ingredients
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1 cup half-and-half
- 1/2 cup evaporated milk
- 2 teaspoons butter, softened
- 1 tablespoon flour
- 1/2 lb crab
- 2 tablespoons parsley, chopped
- 2 tablespoons green onions, chopped
- 1/2 teaspoon salt (to taste)
- 1 tablespoon lemon juice
- 8 ounces linguine
- 1 tablespoon butter
- 2 tablespoons parmesan cheese, grated
Directions
1
In a skillet combine chicken broth and white wine.2
Boil until reduced to 1/3 cup.3
Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.4
Return to heat and simmer until the mixture is reduced to 1-1/3 cup.5
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.6
(If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.7
Reduce heat and cook until crab is heated through.8
Meanwhile, cook linguini according to package directions.9
Toss with 1 tablespoon butter and grated parmesan cheese.10
Pour sauce over the pasta and toss until evenly coated.
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- Course > Lunch/Snacks
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- Main Ingredient > Seafood > Shellfish > Crab
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- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
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- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: Dr. Jenny
On Apr 12, 2008
Made this for dinner last night for DH and some guests. It was very good. The sauce had a nice flavor. This came together quickly and was easy to prepare. Thanks for a nice meal.
From: MEP
On Feb 15, 2008
Wow! This was really good. I made it last night for a special Valentine's Day treat, and my kid and I really loved it. But The Husband - being a typical man and not hearing what it was before he started wolfing it down - said that he normally isn't wild about TUNA, but this was pretty good. I then had to tell him it was CRAB not TUNA, and then he likes it even more. HAHAHAHA! Thanks.
From: Bev
On Jul 25, 2006
This recipe is nothing short of SENSATIONAL!! After the first taste, I knew that if I had ordered the same thing in a restaurant in downtown DC our bill would easily have reached over $100 with a salad, cocktails and dessert. I used an entire pound of crab and the next time I make this I will double the sauce, and still use the pound of crab. All the flavors blend exquisitely for an excellent 5 star+ dish. Barb, I always know if I make one of your recipes, I cannot go wrong. You proved me correct again! Dan'l and I thank you!
From: AKillian24
On Sep 11, 2006
This dish is now in my 'Top 5 Zaar Finds' of all time. This is amazing!!! DH is on a heart-healthy diet, so I used low-fat butter and reduced fat half & half... but I don't think we missed anything!! I've never used evaporated milk in a sauce before, but I will definately be trying it more often. What a creamy, perfectly balanced sauce; it was not too heavy, so the crab stood out - but hearty enough to leave a rich taste in mouths! I used King Crab legs, and more than the recipe called for because we didn't want it to go to waste. Thank you so much, Barb for this fantastic dish!!! I served it with a sourdough garlic parmesean bread, which rounded out the meal wonderfully.
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