Best 13 Crab Linguine Recipes

BASIL-LEMON CRAB LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

CRAB LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat. , In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through. , Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat.

CRAB LINGUINE

Steps:

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

EASY CRAB LINGUINE

Steps:

• Cook the pasta in boiling salted water until al dente.
• Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
• Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
• Drain pasta. Serve sauce over hot noodles.

CRAB LINGUINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.

LINGUINE WITH CRAB MEAT

Steps:

• Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
• Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
• Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS

Steps:

• Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
• Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
• Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

LINGUINE WITH CRAB, LEMON, CHILE, AND MINT

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
• Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
• Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
• Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.

CRAB AND ZUCCHINI LINGUINE

Steps:

• Pick through the crab meat to ensure there is no shell.
• Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
• Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
• Add the garlic and chillies and cook for a couple of minutes longer.
• Season well with the salt and pepper and fold through the crab meat.
• Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
• Lightly drain the linguine and then mix through the crab mixture.
• Fold through the parsley and lemon juice and then serve with the lemon wedges.

LINGUINE CRAB

Steps:

• Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
• Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
• Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
• Serve with olive oil.

CRAB LINGUINE WITH BROCCOLI AND TOMATOES

Steps:

• Cook noodles according to package directions.
• If using fresh broccoli, steam until tender-crisp.
• If using frozen broccoli, defrost.
• Chop tomatoes.
• While noodles are cooking, heat oil in medium nonstick pan, add garlic- saute until light brown and crispy.
• Add crab and broccoli, saute 2 min.
• Add tomatoes, cook until just heated through.
• Toss with cooked noodles.
• Season with salt, pepper and parmesan cheese if desired.

SPICY CRAB LINGUINE WITH CREME FRAICHE

Steps:

• Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente. 2. Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through. 3. Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

LINGUINE WITH CRAB IN SPICY WHITE WINE SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 minutes. Drain pasta, reserving ½ cup pasta water; set aside. Meanwhile, heat 2 tbsp. oil in a 12" skillet over medium heat. Add pancetta and cook, stirring occasionally, until browned and crisp, about 3 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate; set aside. 2. Return skillet to medium heat and add garlic and chile; cook, stirring occasionally, until golden, 3-4 minutes. Increase heat to high; add crab and wine and bring to a boil. Cook, stirring constantly, until crab is bright red and heated through, 3-4 minutes. Add pasta, reserved cooking liquid, salt, and pepper; using tongs, toss until pasta is coated in sauce. Add reserved pancetta, half the parsley and chives, the lemon zest and juice; toss to combine. Transfer pasta to a serving dish; drizzle with remaining oil and garnish with remaining parsley and chives.