18 Reviews of Crab Linguini

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: 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: Michelle S.

On Mar 5, 2003

Yummy. This is excellent! It takes abit to put together, but it is worth it! The sauce is flavorful without being overpowering! I added some chopped shrimp to it and think next time maybe soma sauteed mushrooms!

From: CIndytc

On Jul 27, 2006

This turned out sensational...we enjoyed it alot...the only thing I changed was I added some garlic...nice rich taste without all the fat

From: Bobbi Jill

On Dec 25, 2003

this recipe is a little bit of heaven in your mouth the only thing i did differant was i used heavy cream instead of half & half and reg. milk instead of evaporate milk and it was absolutly wonderful .

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.

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: queendorkus

On Jan 3, 2008

i am so tired of the same 'ol cream cheese sauce. this was perfect! i baked some tilapia sprinkled w/old bay, diced a bit of shrimp and added it to your sauce (didn't use the crab meat but will later) and served it on top of the fish. yum!

From: celia_47

On May 26, 2007

Great recipe, creamy, great crab taste, excellent balance, simply delicious!

From: V.A.

On Jan 31, 2007

This was a wonderful dish! I completely agree about the sauce, it was fantastic! Like you said, the crab amount was perfect... a little fresh crab does go a long way! Thanks so much for posting this little darling, we will have it again for sure!