Crab Linguini

From: KCHomeCook

On Jul 6, 2009

I doubled the sauce so we would have plenty and I am so glad I did, as it was delicious! We have had this a few times now and my family requests it often! Thanks!

From: ChicagoRN

On Jul 2, 2009

This was simply FABULOUS!!!!!! I used others' comments and doubled the sauce but I also doubled the amount of pasta and the amount of crab. I found it had WAY too much sauce this way but we're not a saucey family..so that may have something to do with it. In the future, I'll still double the pasta and crab but keep the sauce quantity as is. I only had fat free evaporated milk and it was fine. I added 5 cloves of garlic to the dish with the green onions and lemons. Even my 3 and 5 year old devoured this. My son, who doesn't like sauce on anything, asked me to add more sauce to his! The crab tasted heavenly. This is definitely a company-worthy recipe. You will definitely impress with this! Thank you Barb!

From: yellowDough

On Oct 25, 2008

While writing this review, my partner is seen busy licking off the spatula used for stirring the sauce. I must say I this recipe is without a shadow of doubt the apogee of linguini! Look no further, this is absolutely the best you will ever find.

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!