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Crab Linguine Recipe

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Becky Moldenhauer of La Crescent, Minnesota lightened up the creamy sauce for this delicious seafood pasta dish after seeing it in a cookbook. “My entire family loves it,” she notes. “In fact, they always ask for seconds.”
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked linguine
  • 1 cup reduced-sodium chicken broth
  • 1 cup 2% milk
  • 1/2 cup fat-free evaporated milk
  • 2 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 2 packages (8 ounces each) imitation crabmeat, flaked
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 cup equals 293 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 835 mg sodium, 43 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Directions

  1. Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat.
  2. In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through.
  3. Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat. Yield: 6 servings.
Originally published as Crab Linguine in Light & Tasty October/November 2006, p61

Nutritional Facts

1 cup equals 293 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 835 mg sodium, 43 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Crab Linguine

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 5, 2012

I thought this was just okay. I guess I'm not a fan of imitation crab. I may try it again with real crab meat and see how it turns out.

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