17 Reviews of Crab Linguine

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!

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.

From: Missyb33

On Sep 24, 2002

Oh my, oh my, was this good. The rich and creamy sauce combined with the crab flavor was excellent. I doubled the recipe, but otherwise followed it exactly. The swiss cheese is really the key, adding a nice subtle nuance to the flavor along with some texture to the sauce. This is definitely a keeper.

From: Linda Owen

On Jun 5, 2004

Wonderful !! I have made this numerous times. I add 2 cans of crab meat and I use Monterey Jack cheese. I use parmesan cheese sprinkled on top before serving. It is very rich and goes a long way. I would recommend spooning the sauce over the linguine instead of mixing in. With the left overs mix the sauce into the pasta. A great recipe !!!!

From: EmilyM

On Aug 15, 2004

very good. I'm vegetarian so I left out the seafood for half of the sauce, and both ways were delicious! I also had no swiss cheese and subsituted feta, I think it turned out very well that way. Thanks

From: 2much2do

On Sep 30, 2004

This recipe surprised me. I was skeptical about using imitation crab, but the taste was really good. I was late getting home and my husband (who cooked) had already combined the sauce and pasta. It was pretty dry. Next time I'll try serving the pasta with the sauce on the side so it doesn't all get soaked up by the pasta.

From: willowhisper1

On Sep 25, 2002

This was an ecellent dinner. We really enjoyed this one. Thanks!

From: Gunslinger's Wife

On Sep 27, 2006

This dish is tasty and so simple to put together in a flash. I had to make a couple of substitutions, however, because my pantry was low. I replaced the tomato and green onions with 1 cup fresh salsa, which balanced the sweetness of the crab with some heat. (Rojos is my favorite.) If making it again with the salsa, I would also leave out the oregano and add paprika instead. I also used milk instead of whipping cream, which made the sauce less creamy, but a little healthier, as well. I'll definitely make this one again and will be anxious to make it as written next time!

From: blitz

On Aug 14, 2003

this is a big family favorite at our home. Great for those nights when you want something more but just don't have the time. To cut down the fat, I used low fat sour cream instead of the whipping cream and it worked out great. If you need to shave a few more minutes off, I'll use a half a cup of salsa instead of tomato and it gives it an extra dimension to the flavor.

From: Paula in Colorado

On May 26, 2004

Yum! Easy to prepare, and the whole family loved it, even though we don't generally like the imitation crab. I used cherry tomatoes, quartered, as I had them on hand, and fresh chives from my garden instead of green onions. Will definitely make this again!