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Crab Linguine

3 reviews
Servings 4 Prep Time n/a Cook Time n/a


1 tablespoon Flour - All Purpose
2 teaspoons Butter, softened
1/2 cup Heavy Cream
1 cup Half and Half
1/2 cup Wine - White
1/2 cup Chicken Broth
1/2 lbs Crab
2 Tablespoons Parsley
2 tablespoons Onions - Green
1/2 teaspoon Seasoning - Salt
1 Tablespoon Lemon Juice
8 ounces Pasta - Linguine
1 Tablespoon Butter
2 tablespoons Cheese - Parmesan (Grated)


1. In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from the heat and slowly whisk in half-and-half and cream, stirring constantly until blended. Return to the heat and simmer until the mixture is reduced to 1 1/3 cups.

2. Meanwhile, combine 2 teaspoons softened butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley, chopped green onion, salt, and lemon juice. Reduce the heat and cook until the crab is heated through.

3. Meanwhile, cook linguini according to the package directions. Toss with 1 tablespoon butter and grated Parmesan cheese. Pour the sauce over the pasta and toss until evenly coated.

Rate this recipe


Very tasty. You can substitute other meats/seafood in the place of crab and it comes out great!


Wonderful, even my kids loved it!