crab linguine recipe

Crab linguine is a delicious pasta dish that combines crab's sweet and delicate flavor with the spicy and aromatic notes of chili, garlic, and parsley. Crab linguine recipes are simple and elegant that can be made with fresh or canned crabmeat. Here's a recipe for crab linguine:

How to Make Crab Linguine

This is the best crab linguine recipe to prepare a delicious seafood meal while also elevating your seafood experience to new heights.

Ingredients:

For the Crab Linguine Recipe:

• 1 pound Jumbo Lump Crabmeat
• 8 ounces linguine pasta
• 8 ounces lump crab meat (fresh or canned)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup chicken or seafood broth
• 1/2 cup heavy cream
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Grated Parmesan cheese (optional, for serving)

Preparation:

1. Cook the linguine pasta in a large pot of salted boiling water according to the package instructions until it's al dente. Drain the pasta and set it aside.
   
   
2. If using canned crab meat, drain it and pick through it to remove any shell or cartilage. If using fresh crab, remove the meat from the shells.
   
   
3. Heat the olive oil over medium heat in a large skillet or pan. Add the minced garlic and sauté for about 1 minute until fragrant.
   
   
4. Pour in the white wine and let it simmer for a couple of minutes, allowing it to reduce slightly.
   
   
5. Add the chicken or seafood broth and heavy cream to the skillet. Stir well to combine, and let the mixture simmer for another 2-3 minutes.
   
   
6. Gently fold in the lump crab meat, lemon zest, and lemon juice. Cook for an additional 2-3 minutes, just until the crab is heated through.
   
   
7. Season the sauce with salt and freshly ground black pepper to taste. Be cautious with the salt, as the crab meat can be naturally salty. Toss the cooked linguine into the sauce, stirring to coat the pasta evenly with the crab sauce.
   
   
8. Sprinkle fresh chopped parsley over the crab linguine. If desired, top with grated Parmesan cheese. Serve hot.

Tips:

• Fresh crabmeat is preferred for its flavor and texture, but if it's not available, good-quality canned crabmeat can be a suitable alternative.
  
  
• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for added depth of flavor, but it's entirely optional if you prefer not to use alcohol.
  
  
• Taste as you go and adjust the seasoning with salt, pepper, and red pepper flakes according to your taste preference.
  
  
• Fresh herbs make a big difference in flavor, so try to use them if possible. However, you can substitute dried herbs if fresh ones are unavailable; just use them sparingly, as they are more potent.
  
  
• To make this dish extra special, consider adding a squeeze of fresh lemon juice or a drizzle of good-quality olive oil just before serving.