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


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


  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

Full-Bodied White Wine

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

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ConnieK User ID: 282614 93743
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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