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.”
Recommended: 30 Seafood Recipes for Christmas Gatherings
- 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
- 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.
- 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.
- 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.
Reviews for Crab Linguine
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your 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."