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Crab Linguini Italiano

FV Special

· CRABontheRUN
  • 1/2 cup chicken broth
  • 1/2 cup white dry wine
  • 1 cup half-and-half
  • 1/2 cup heavy cream
  • 4 tsps butter, softened
  • 1.5 Tbsp all-purpose flour
  • 1/2 - 1 pound crabmeat
  • 2 Tbsps chopped Oregano
  • 4 Tbsps chopped Italian spices fresh
  • 2 Tbsps chopped flat-leaf parsley
  • 3 Tbsps chopped green onions
  • 1/2 tsp. salt
  • 1 Tbsp lemon juice
  • 8 ounces linguine
  • 2 Tbsp butter
  • 6 Tbsp freshly grated Parmesan cheese

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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