Ingredients for Crab Linguini
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/2 cup half and half
- 1/2 cup evaporated milk
- 2 tablespoons butter (1 tablespoon + 1 tablespoon)
- 2 tablespoons all-purpose flour
- 1 pound lump crab meat
- 1/4 cup chopped fresh parsley
- Green Onions
- Salt to taste
- 1 tablespoon lemon juice
- Linguine
- 1/4 cup grated Parmesan cheese
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How to Make Crab Linguini
- In a medium saucepan, combine 1 cup chicken broth and 1/2 cup dry white wine. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer until the liquid is reduced to about 1/3 cup (approximately 10-15 minutes).
- Remove from heat and slowly whisk in 1/2 cup half and half and 1/2 cup evaporated milk, stirring constantly until smooth.
- Return to medium-low heat. In a small bowl, whisk together 1 tablespoon of softened butter and 2 tablespoons of flour until smooth.
- Gradually whisk the butter-flour mixture into the simmering milk mixture, stirring constantly until the sauce thickens and is smooth (about 2-3 minutes).
- Stir in 1 pound lump crab meat, 1/4 cup chopped parsley, 2 tablespoons chopped green onion, salt, and 1 tablespoon lemon juice.
- Reduce heat to low and cook until the crab is heated through (about 2-3 minutes). Do not overcook.
- Meanwhile, cook linguini according to package directions until al dente.
- Drain the linguini and toss with 1 tablespoon of butter and 1/4 cup grated Parmesan cheese.
- Pour the crab sauce over the pasta and toss gently to coat.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
47g
Carbs
17g
