Basil-Lemon Crab Linguine Recipe
Basil-Lemon Crab Linguine Recipe photo by Taste of Home
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Basil-Lemon Crab Linguine Recipe

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I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. —Tonya Burkhard, Palm Coast, Florida
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 package (9 ounces) refrigerated linguine
  • 1/3 cup butter, cubed
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1/4 cup loosely packed basil leaves, thinly sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper

Nutritional Facts

1-1/4 cups: 392 calories, 18g fat (11g saturated fat), 161mg cholesterol, 856mg sodium, 35g carbohydrate (1g sugars, 2g fiber), 23g protein.


  1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon peel and juice. Add crab; heat through, stirring gently.
  2. Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Basil-Lemon Crab Linguine in Simple & Delicious April/May 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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