Crab Linguine

by Jan

Crab Linguine Recipe: Comments from readers below...


  • 6 Tablespoons-Butter

  • 6 Tablespoons- Olive Oil

  • 2 Cloves Garlic, finely chopped

  • 4 Summer ripe, very red, Aromatic Tomatoes

  • 1 Cup-Dry White Wine

  • 2/3 Cup-Cream

  • 1/2 Cup-Fresh Basil, thinly sliced

  • 1 Pound-Fresh, Dungeness Crab Meat

  • Salt and Pepper to taste

  • 1/8 Cup-Chopped Fresh Parsley

  • 1/2 Cup-Freshly, Grated Parmesan Cheese


Melt butter and oil in heavy saucepan over low heat.

Add tomatoes and garlic and simmer slowly until tomatoes begin to soften and break down.

Add cream and the wine and simmer gently for 10 minutes. The sauce should just coat the back of a wooden spoon.

Cook the pasta while the sauce is simmering and drain.

To the sauce add the crab, 1/2 of the total Parmesan, parsley and salt and pepper to taste and simmer about 2-3 minutes, just until the crab is heated through.

Place the pasta into a heated ceramic bowl and pour the sauce atop, slightly tossing it to combine.

Sprinkle the remaining Parmesan on top and serve immediately.

Go back to Crab Meat Recipes and find some more great recipes.

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Crab Linguine

This recipe reminded me of something my dad (chef)
would make so I decided to try it. It was delicious!

Thank you! Glad you enjoyed it. And thank you, Jan, for sharing your Crab Linguine Recipe with us!

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