In a skillet combine chicken broth and white wine. Slowly boil until reduced to 1/2 cup. Remove from the heat and slowly whisk in half-and-half and cream, stirring constantly until blended. Return to the heat and simmer until the mixture is reduced to 1 3/4 cups.
Meanwhile, combine 2 tsps softened butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley, chopped green onion, salt, and lemon juice. Reduce the heat and cook until the crab is heated through.
Meanwhile, cook linguini according to the package directions. Toss with 2 Tbsp butter and grated Parmesan cheese. Pour the sauce over the pasta and toss until evenly coated. Makes 10 servings.
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