Best 9 Crab And Zucchini Linguine Recipes

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Crab and zucchini linguine is a delightful dish that combines the delicate sweetness of crab with the fresh, vibrant flavors of zucchini and herbs. Prepare to tantalize your taste buds as we embark on a culinary journey to discover the best recipe for this delectable seafood and vegetable pasta dish. We will explore various techniques for cooking crab and zucchini, as well as tips for selecting the finest ingredients. So, gather your culinary curiosity and join us as we dive into the world of crab and zucchini linguine, leaving you with a dish that will leave you craving for more.

Here are our top 9 tried and tested recipes!

CRAB AND ZUCCHINI LINGUINE



Crab and Zucchini Linguine image

From todays local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated.

Provided by ImPat

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

250 g crabmeat (2-3 blue manna crabs)
4 zucchini (small)
1/4 cup olive oil
1 tablespoon garlic (minced)
2 red chilies (deseeded and finely sliced down the length of the chilli)
salt (to taste)
pepper (to taste)
500 g fresh linguine
2 tablespoons parsley (roughly chopped)
2 tablespoons lemon juice
1 lemon (cut into wedges, to serve)

Steps:

  • Pick through the crab meat to ensure there is no shell.
  • Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
  • Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
  • Add the garlic and chillies and cook for a couple of minutes longer.
  • Season well with the salt and pepper and fold through the crab meat.
  • Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
  • Lightly drain the linguine and then mix through the crab mixture.
  • Fold through the parsley and lemon juice and then serve with the lemon wedges.

CRAB SPAGHETTI WITH ZUCCHINI AND BASIL



Crab Spaghetti with Zucchini and Basil image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

Kosher salt
1 pound spaghetti
3 tablespoon extra-virgin olive oil, plus more for garnish
1 medium zucchini, diced
1 teaspoon red pepper flakes
4 cloves garlic, sliced
1 small habanero, stemmed, seeded and chopped
1/2 cup white wine
2 tablespoons unsalted butter, at room temperature
8 ounces jumbo lump crabmeat
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves, plus more for garnish
Zest of 1 lemon
Freshly ground black pepper
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
  • Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.
  • Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.

CRAB LINGUINE



Crab Linguine image

My husband loves this dish and can prepare this one himself! Got it out of an ad for Louis Kemp Seafood products. We have used imitation lobster and crab. I bet it would be awesome with shrimp.

Provided by Naner

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 package imitation crabmeat
6 -8 ounces linguine
2 cloves garlic, minced
1 teaspoon dry oregano
2 tablespoons butter
1 medium tomatoes, chopped
1/2 cup whipping cream
1/2 cup sliced green onion
1/2 cup swiss cheese, shredded
1/2 cup parmesan cheese or 1/2 cup romano cheese, shredded

Steps:

  • Cook pasta according to package direction.
  • On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
  • Add tomatoes and stir 3 minutes.
  • Add remaining ingredients, until cheese is melted.
  • Serve sauce over hot cooked pasta.

CRAB LINGUINE



Crab Linguine image

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."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts :

CONNIE'S ZUCCHINI "CRAB" CAKES



Connie's Zucchini

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Provided by Patti Jo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 5

Number Of Ingredients 8

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

Steps:

  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  • Shape mixture into patties. Dredge in flour.
  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY



Zucchini

Here's what you need: zucchinis, shrimp, yellow bell pepper, lime juice, kosher salt, black pepper, garlic powder, olive oil

Provided by Spencer Kombol

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 zucchinis
1 lb shrimp, peeled and deveined
½ yellow bell pepper, sliced thin
2 tablespoons lime juice
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil

Steps:

  • Preheat oven to 400°F (200°C).
  • Using a vegetable peeler, peel long strips from the zucchini.
  • In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
  • On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

CRAB LINGUINE WITH CHILLI & PARSLEY



Crab linguine with chilli & parsley image

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 8

400g linguine
4 tbsp extra-virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
small splash, about 5 tbsp, white wine
small squeeze of lemon (optional)
large handful flat-leaf parsley leaves, very finely chopped

Steps:

  • Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
  • While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
  • When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
  • Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium

EASY CRAB LINGUINE



Easy Crab Linguine image

A yummy sauce using surimi crab.

Provided by Marian Collins

Categories     Seafood     Fish

Yield 6

Number Of Ingredients 8

1 (16 ounce) package linguini pasta
¼ cup butter
1 onion, chopped
2 cloves garlic, minced
⅜ cup all-purpose flour
4 cups milk
¾ cup grated Parmesan cheese
1 pound imitation crabmeat

Steps:

  • Cook the pasta in boiling salted water until al dente.
  • Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
  • Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
  • Drain pasta. Serve sauce over hot noodles.

Nutrition Facts : Calories 569 calories, Carbohydrate 81.7 g, Cholesterol 57.3 mg, Fat 15.9 g, Fiber 3.5 g, Protein 26.1 g, SaturatedFat 9.1 g, Sodium 915.3 mg, Sugar 15.7 g

LINGUINE WITH ZUCCHINI



Linguine With Zucchini image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas

Time 30m

Yield 3 main dish servings, 4 or more first-course servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2/3 cup finely chopped fresh tomato
1 pound zucchini, in fine julienne
6 sun-dried tomatoes, in fine slivers
Salt and freshly ground black pepper
Pinch of dried red pepper flakes
1/2 pound linguine
Freshly grated Parmesan cheese

Steps:

  • Set three quarts of salted water over high heat in a large covered pot.
  • While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
  • Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
  • When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
  • While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 20 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams

Tips:

  • Choose the Right Ingredients: Use fresh, high-quality ingredients for the best flavor. Look for firm zucchini, sweet crab meat, and flavorful linguine pasta.
  • Prepare the Zucchini Properly: Cut the zucchini into thin, even slices. This will help them cook evenly and absorb the flavors of the sauce.
  • Cook the Zucchini in Batches: If you're using a large amount of zucchini, cook it in batches to prevent overcrowding the pan. This will help the zucchini cook evenly and prevent it from becoming soggy.
  • Don't Overcook the Crab: Crab meat cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Make the Sauce Creamy and Flavorful: Use a combination of white wine, heavy cream, and Parmesan cheese to create a rich and flavorful sauce. Season the sauce with salt, pepper, and a pinch of red pepper flakes for a touch of heat.
  • Toss the Pasta with the Sauce: Once the pasta is cooked, toss it with the sauce until it is evenly coated. This will help the pasta absorb the flavors of the sauce.
  • Serve Immediately: Crab and zucchini linguine is best served hot. Garnish with fresh parsley or basil for a pop of color and flavor.

Conclusion:

Crab and zucchini linguine is a delicious and elegant pasta dish that is perfect for a special occasion. With its combination of fresh zucchini, sweet crab meat, and creamy sauce, it is sure to please everyone at the table. Follow these tips to make the best crab and zucchini linguine possible.

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