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Crab Linguine

 Crab Linguine
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.”
6 ServingsPrep: 10 min. Cook: 40 min.


  • 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

2 of 2

Crab Linguine (continued)

Directions (continued)

  • and remaining butter. Add sauce and toss to coat. Yield: 6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.