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Crab Linguini

January 10, 2012

This is how you surprise some unexpected guests for dinner and keep them wondering if you eat that way every night. (No, I do not, but I did fool them.)  Although I cannot get fresh crab many weeks of the year I do try to keep a one pound can of crab in the refrigerator.  A simple and special pasta that will impress some of your most jaded friends.  This sublime dish is also nice for a starter or a pasta course.

Crab Linguini


  • 1 lb. Linguini
  • 1/4 C. Butter
  • 2 Lg. Shallots (sliced thinly)
  • 2 Cloves Garlic (minced)
  • 1 C. Heavy Cream (may substitute Half & Half)
  • 1 C. Parmesan Cheese (grated)
  • 1 Lb. Canned Crabmeat (Fresh is better if possible)
  • Fresh Parsley (chopped) (and some leaves for garnish)


  1. Pick over the crab and remove any shells
  2. Melt butter over medium heat and add the shallots and garlic; saute until translucent
  3. Add the heavy cream and mix well; heat thoroughly and then add the parmesan; heat until melted and sauce is thick (do not boil)
  4. Simultaneously heat the water for the linguini and cook until al dente; drain and set aside
  5. Add the crab to the sauce mixture and heat thoroughly; add some parsley
  6. Combine the linguini and sauce and plate immediately on warmed plates
  7. Garnish with fresh parsley

(Serves 4 for dinner or 8 for a starter)

Recipe adapted from

2 Comments leave one →
  1. January 11, 2012 11:13

    Looks wonderfully rich and crab meat is divine.

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