Best 9 Linguine With Crab Meat Recipes

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Indulge in the symphony of flavors with our delectable Linguine with Crab Meat recipe, a harmonious blend of tender crab meat, succulent shrimp, and al dente linguine, enveloped in a rich and flavorful sauce. This dish is a delightful journey for your taste buds, offering a perfect balance of seafood sweetness, aromatic herbs, and tangy citrus.

In addition to the classic Linguine with Crab Meat recipe, we also present a refreshing twist with our Linguine with Crab and Peas, where the vibrant green peas add a delightful pop of color and a subtle sweetness to the dish. For those seeking a spicy kick, our Linguine with Crab and Spicy Tomato Sauce will tantalize your palate with its fiery heat and vibrant flavors.

For a creamy indulgence, explore our Linguine with Crab and Creamy Pesto Sauce, where the smooth and luscious pesto sauce embraces the delicate crab meat, creating a harmonious union of flavors. And if you're looking for a lighter option, our Linguine with Crab and Lemon Butter Sauce offers a delicate balance of citrusy brightness and rich butter, allowing the natural flavors of the crab to shine through.

Here are our top 9 tried and tested recipes!

CRAB LINGUINE



Crab Linguine image

My husband loves this dish and can prepare this one himself! Got it out of an ad for Louis Kemp Seafood products. We have used imitation lobster and crab. I bet it would be awesome with shrimp.

Provided by Naner

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 package imitation crabmeat
6 -8 ounces linguine
2 cloves garlic, minced
1 teaspoon dry oregano
2 tablespoons butter
1 medium tomatoes, chopped
1/2 cup whipping cream
1/2 cup sliced green onion
1/2 cup swiss cheese, shredded
1/2 cup parmesan cheese or 1/2 cup romano cheese, shredded

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.

LINGUINI WITH CRAB



Linguini with Crab image

This linguini with crab meat pasta recipe is the seafood pasta recipe you never knew you needed. The white wine lemon butter sauce tastes amazing with the juicy jumbo lump crab meat and al dente linguini pasta.

Provided by Sarah Thomas-Drawbaugh

Categories     Main Course

Time 35m

Number Of Ingredients 19

8 ounces linguini pasta (cooked al dente )
½ cup pasta water
1 tablespoon olive oil ( drizzle on the pasta)
8 ounces jumbo lump crab meat (with the juice)
¼ cup salted butter (4 tablespoons )
1.5 tablespoons garlic (minced )
¾ cup shallots (diced )
¼ cup dry white wine (I like sauvignon blanc )
2 tablespoons lemon juice (fresh squeezed, plus extra lemon for lemon wedges)
¼ cup Italian parsley (chopped fresh, plus extra as garnish)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
1 cup plain breadcrumbs (I used 1.5 slices of stale Texas toast remove crust)
½ tablespoon Romano cheese (grated )
1 tablespoon parmesan cheese (grated )
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder

Steps:

  • Preheat your broiler in the oven.
  • Grab about 1.5 -2 slices of stale Texas toast.
  • Remove the crust and add it to a food processor. Buzz the bread until the breadcrumbs are small, no large pieces.
  • Add the breadcrumbs to a baking tray, and toss them with the parmesan cheese, Romano cheese, paprika, garlic powder, and onion powder.
  • Broil for 4-5 minutes making sure to toss the breadcrumbs every 1-2 minutes to prevent burning.
  • Once the breadcrumbs are golden brown, set them aside.
  • Boil a pot of water and cook the pasta according to the package. Al dente preferred as the pasta will continue to cook in the sauce.
  • Reserve a ½ cup pasta water.
  • Drain the remaining water using a colander. Drizzle the pasta with olive oil and set it aside.
  • In a 3.5-quart sauteuse pan over medium heat add the butter, minced garlic, and shallots.
  • Once the shallots and garlic are fragrant and translucent, deglaze the pan with the white wine.
  • Next, add the lemon juice, fresh parsley, salt, pepper, and red pepper flakes. Stir well.
  • Then, you will reduce the heat to low and add 8 ounces of the jumbo lump crab meat with the juice. Gently toss everything together, trying not to break the jumbo crab meat up too much.
  • Add about ¼ cup of the pasta water. I used a little more than a ¼ cup.
  • Next, you will add the cooked linguini into the pan with the sauce and crab meat. Gently toss everything together.
  • Top with the tossed breadcrumbs and some extra fresh chopped parsley.
  • Serve with lemon wedges and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 511 kcal, Carbohydrate 63 g, Protein 22 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1021 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 8 g

LINGUINE WITH CRAB MEAT



Linguine with Crab Meat image

At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon's racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle's version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it's sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You'll have plenty left over, enough to test your cocktail-making chops before dinner.

Provided by Florence Fabricant

Categories     dinner, easy, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 jalapeño, cored, seeded, very finely minced
Zest of 1 lemon
1 tablespoon yuzu juice (sold in Japanese markets) or lemon juice
4 tablespoons extra virgin olive oil
1 medium onion, sliced
4 ounces button mushrooms, sliced
1/2 cup chopped peeled and seeded tomato, fresh or canned
Salt
Japanese togarashi pepper or cayenne, to taste
2 cloves garlic, thinly sliced
1 cup dry white wine
1 cup seafood stock
1/2 pound crab meat, preferably peekytoe
12 ounces fresh linguine
3 tablespoons unsalted butter
1 tablespoon chopped tarragon leaves

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.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 4 grams, TransFat 0 grams

EASY CRAB LINGUINE



Easy Crab Linguine image

A yummy sauce using surimi crab.

Provided by Marian Collins

Categories     Seafood     Fish

Yield 6

Number Of Ingredients 8

1 (16 ounce) package linguini pasta
¼ cup butter
1 onion, chopped
2 cloves garlic, minced
⅜ cup all-purpose flour
4 cups milk
¾ cup grated Parmesan cheese
1 pound imitation crabmeat

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.

Nutrition Facts : Calories 569 calories, Carbohydrate 81.7 g, Cholesterol 57.3 mg, Fat 15.9 g, Fiber 3.5 g, Protein 26.1 g, SaturatedFat 9.1 g, Sodium 915.3 mg, Sugar 15.7 g

LEMON-GARLIC PENNE WITH CRAB



Lemon-Garlic Penne with Crab image

Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
2 cans (6 ounces each) lump crabmeat, drained
3 tablespoons lemon juice
1/2 cup minced fresh parsley, divided
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

CRAB LINGUINE WITH CHILLI & PARSLEY



Crab linguine with chilli & parsley image

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 8

400g linguine
4 tbsp extra-virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
small splash, about 5 tbsp, white wine
small squeeze of lemon (optional)
large handful flat-leaf parsley leaves, very finely chopped

Steps:

  • Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
  • While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
  • When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
  • Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium

CRAB LINGUINE



Crab Linguine image

Becky Moldenhauer of La Crescent, Minnesota lightened up the creamy sauce for this delicious seafood pasta dish after seeing it in a cookbook. "My entire family loves it," she notes. "In fact, they always ask for seconds."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked linguine
1 cup reduced-sodium chicken broth
1 cup 2% milk
1/2 cup fat-free evaporated milk
2 tablespoons butter, divided
1 tablespoon all-purpose flour
2 packages (8 ounces each) imitation crabmeat, flaked
2 tablespoons finely chopped green onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts :

CREAMY PASTA WITH IMITATION CRAB



Creamy Pasta with Imitation Crab image

Creamy pasta sauce with imitation crab that is ready with little prep but ends up with lots of flavor.

Provided by Chef Chevy

Time 35m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, diced
6 cloves garlic, minced
1 pound imitation crabmeat, diced
1 (16 ounce) package rotini pasta
1 cup half-and-half
½ cup chopped fresh parsley
⅓ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
  • Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
  • Drain pasta.
  • Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 54.6 g, Cholesterol 25.5 mg, Fat 9 g, Fiber 2.5 g, Protein 14.3 g, SaturatedFat 3.5 g, Sodium 547.1 mg, Sugar 5.8 g

CHILLI CRAB LINGUINE WITH VODKA



Chilli Crab Linguine With Vodka image

A delicious, delicate dish this, i often serve it up as a simple supper for my wife and myself, once the kids are tucked up in bed.

Provided by Lene8655

Categories     Crab

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

175 g dried linguine
1 tablespoon olive oil
1 shallot, finely chopped
1 small garlic clove, finely chopped
1 red chile, seede and finely chopped
2 ripe tomatoes, roughly chopped
1 tablespoon vodka
200 g fresh crabmeat
2 tablespoons chopped fresh flat leaf parsley
salt & freshly ground black pepper

Steps:

  • Cook the pasta in a large pan of boiling, salted water.
  • Meanwhile, heat the olive oil in a frying pan and cook the shallot, garlic and chilli over a low to medium heat for 2-3 minutes until beginning to soften, but not brown. Add the tomatoes, increase the heat and cook for 4-5 minutes until pulpy.
  • Now stir in the vodka, followed by the crab meat, and stir gently together. Season to taste.
  • Drain the pasta well and return to the pan. Add the sauce and the chopped parsley and stir loosely together. Divide between bowls and top with a good grinding of black pepper.

Nutrition Facts : Calories 528.2, Fat 9.4, SaturatedFat 1.4, Cholesterol 59, Sodium 311.3, Carbohydrate 75.3, Fiber 4.8, Sugar 6, Protein 30.8

Tips:

  • Choose the Right Crab Meat: Opt for fresh or frozen crab meat for the best flavor and texture. If using frozen crab meat, thaw it properly in the refrigerator overnight or under cold running water.
  • Cook the Crab Meat Gently: Avoid overcooking the crab meat as it can become tough and rubbery. Cook it briefly over medium heat until it is heated through.
  • Don't Overcrowd the Pan: When cooking the crab meat, do not overcrowd the pan as it can cause the crab meat to steam rather than sauté.
  • Use Fresh Herbs and Spices: Fresh herbs like parsley, basil, and thyme add a burst of flavor to the dish. Use a variety of spices like garlic, paprika, and chili flakes to enhance the taste.
  • Don't Forget the Acid: A squeeze of lemon juice or a splash of white wine adds a touch of acidity that brightens up the dish and balances the flavors.
  • Cook the Pasta Al Dente: Cook the pasta according to the package instructions, but aim for al dente (slightly firm to the bite) to ensure the best texture.
  • Reserve Some Pasta Water: Set aside some pasta water before draining the pasta. This starchy water can be added to the sauce to create a creamy and flavorful consistency.
  • Toss Everything Together: Combine the cooked pasta, crab meat, sauce, and any additional ingredients in a large bowl or pan. Toss everything together until evenly coated.

Conclusion:

Linguine with crab meat is a delectable and versatile dish that can be enjoyed as a main course or as part of a larger seafood feast. By following the tips and tricks outlined above, you can create a flavorful and satisfying meal that will impress your family and friends. Experiment with different ingredients and cooking techniques to find your perfect combination of flavors and textures. Whether you prefer a light and lemony sauce or a rich and creamy one, this dish is sure to become a favorite in your kitchen.

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