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Nutrition Facts
Serving Size 1 (150g) Recipe makes 4 servings The following items or measurements are not included below: 1 package imitation crabmeat
Calories 430
Calories from Fat 223		(52%)
Amount Per Serving		%DV
	Total Fat 24.9g	38%
	Saturated Fat 15.2g	76%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 275mg		11%
Potassium 240mg		6%
Total Carbohydrate 36.9g		12%
	Dietary Fiber 2.3g	9%
	Sugars 2.2g
Protein 15.3g		30%
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Crab Linguine

Recipe #32889 | 30 min | 15 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: ~Naner~
Jul 1, 2002

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.

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
Cook pasta according to package direction.
2
On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
3
Add tomatoes and stir 3 minutes.
4
Add remaining ingredients, until cheese is melted.
5
Serve sauce over hot cooked pasta.

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Featured Reviews for This Recipe

From: merrilife

On Aug 11, 2009

I don't know if this is a true review, because I changed a few items. I thought it would be too rich, so I just used 2% milk rather than the cream. I also used a combo or mozz. and cheddar cheese. When I sauteed the garlic, I was trying to clean out my fridge, so I added regular onion, green pepper, and minced olives. I then mixed the sauce and pasta all together and baked it. I also tossed in a dash or two of cajun seasoning. We all thought it was very good.

0 people found this review helpful

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From: bmcnichol

On Sep 12, 2008

This was very quick and easy to make. I doubled the recipe. This got mixed reviews at our house. Hubby and I liked it but the kids didn't at all. Even though we liked it we thought it was very rich. I followed the recipe except that I didn't have cream so I used milk. I also didn't add the green onions. I thought the sauce was too thick so I added another 1/2 cup of milk. This thinned it out nicely. I didn't have a tomato so I used a can of petite diced tomatoes. We thought it had a good taste- it was something different.

0 people found this review helpful

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From: TheDancingCook

On Aug 15, 2002

Very good! An easy and fast stove top dinner. I used 1 lb of imitation crab meat, shredded parmesan rather than romano; 1 14 oz can of diced tomatoes, drained; rather than a fresh tomato and served it over Vermicelli pasta accompanied with a tossed salad and warm bread. Next time I would butter my noodles; the sauce is thick and chunky, but absolutley delicious! I also tried the sauce before the cheese was added; so if you don't care for the cheeses it calls for, the sauce is still wonderful. A keeper!

6 people found this review helpful

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From: Dreamgoddess

On Aug 4, 2003

I've never before given a recipe only 1 star, and I really hated to rate this one so low. However, none of the 6 of us could eat more than one or two bites of this recipe and I had to throw all of it out. I can only conclude that it was the imitation crab that made the dish taste so bad...we all love the other ingredients used. I would make the recipe again to see if it was any better the next time, but my family has threatened me with bodily harm if I ever serve this again.

4 people found this review helpful

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