Lemon-Garlic Penne with Crab
Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. —Chrissy Fessler, Hazleton, Pennsylvania
Ingredients
- 2 cups uncooked penne pasta
- 5 garlic cloves, minced
- 1/4 cup butter, cubed
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (6 ounces each) lump crabmeat, drained
- 3 tablespoons lemon juice
- 1/2 cup minced fresh parsley, divided
- Lemon wedges
Reviews
I adjusted my rating because I figured out that the recipe wasn't missing ingredients but the taste of home website is flawed viewing on a mobile phone and puts ingredients off the screen.
I used fresh crab, added a little Lawrys garlic salt at the end, as sprinkled some finely shredded parmesan cheese on top. Also made broccoli and texas toast with it. My daughter even ate it.
Used imitation crab and my husband and I both liked it.
Needs a little more spice. I found it a bit bland.
Loved the flavor of this dish! Instead of using crab, I used 2 cups chicken to feed our family of 6. So good! I also roasted the 6 garlic cloves in my oven which makes for a more distinctive flavor. It is very simple but I LOVED it!
I would give this a 5 star rating
My husband and I had this for lunch. We both liked it so much and plan to have the leftover tonight. Didn't have the chunch crab, but believe it would even make it better than the Fancy Crab I had.
i was in a after work kind of hurry... looking for something to use items in my pantry so i substituted regular canned crab and linguini - used dried parsley - cut the butter back to a tablespoon and it was very good!!! Lump crab would DEFINITELY be my first choice, but it tends to be cost prohibitive ..