Best 13 Linguine Crab Recipes

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Are you in for a seafood treat? Linguine crab is a delightful and flavorful dish that combines the sweetness of crab with the al dente texture of linguine pasta. Whether you are a seafood lover or simply looking for a new culinary adventure, this article will guide you through the journey of discovering the best recipe for cooking linguine crab. We will explore various preparation methods, ingredient suggestions, and step-by-step instructions to ensure that you create a dish that tantalizes your taste buds and impresses your dinner guests. So, gather your ingredients, prepare your cooking utensils, and let's embark on this culinary adventure together!

Here are our top 13 tried and tested recipes!

BASIL-LEMON CRAB LINGUINE



Basil-Lemon Crab Linguine image

I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated linguine
1/3 cup butter, cubed
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
1/4 cup loosely packed basil leaves, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

Nutrition Facts : Calories 392 calories, Fat 18g fat (11g saturated fat), Cholesterol 161mg cholesterol, Sodium 856mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein.

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 :

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

CRAB LINGUINE



Crab Linguine image

A sweet, inexpensive alternative to eating out at your favorite pasta joint.

Provided by Debra

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package linguine pasta
1 ¾ cups water
½ cup onion, diced
¼ cup butter
1 ½ tablespoons chicken bouillon granules
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon dried parsley
⅛ teaspoon dried oregano
¼ teaspoon ground black pepper
1 (12 ounce) package imitation crabmeat, diced
1 cup whipping cream
½ cup shredded Swiss cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.

Nutrition Facts : Calories 652.6 calories, Carbohydrate 57.8 g, Cholesterol 141.5 mg, Fat 38.9 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 23.7 g, Sodium 1264.2 mg, Sugar 7 g

LINGUINE WITH CRAB MEAT



Linguine with Crab Meat image

At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon's racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle's version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it's sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You'll have plenty left over, enough to test your cocktail-making chops before dinner.

Provided by Florence Fabricant

Categories     dinner, easy, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 jalapeño, cored, seeded, very finely minced
Zest of 1 lemon
1 tablespoon yuzu juice (sold in Japanese markets) or lemon juice
4 tablespoons extra virgin olive oil
1 medium onion, sliced
4 ounces button mushrooms, sliced
1/2 cup chopped peeled and seeded tomato, fresh or canned
Salt
Japanese togarashi pepper or cayenne, to taste
2 cloves garlic, thinly sliced
1 cup dry white wine
1 cup seafood stock
1/2 pound crab meat, preferably peekytoe
12 ounces fresh linguine
3 tablespoons unsalted butter
1 tablespoon chopped tarragon leaves

Steps:

  • Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
  • Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
  • Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS



Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs image

This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.

Provided by David Tanis

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound linguine
Salt and pepper
1 cup crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
Cilantro sprigs, for garnish

Steps:

  • Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
  • Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
  • Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams

LINGUINE WITH CRAB, LEMON, CHILE, AND MINT



Linguine with Crab, Lemon, Chile, and Mint image

To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the chiles and the amount of lemon juice to your liking.

Provided by Bon Appétit Test Kitchen

Categories     Citrus     Fruit     Pasta     Shellfish     Dinner     Lemon     Mint     Seafood     Crab     Winter     Chile Pepper     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 12

8 ounces linguine
Kosher salt
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/4 cup minced shallots
1 teaspoon minced garlic
1-2 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
1 1/2 tablespoons (or more) fresh lemon juice, divided
2 teaspoons (packed) finely grated lemon zest, divided
Freshly ground black pepper
8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
1/3 cup fresh mint leaves, gently torn, divided

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
  • Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
  • Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
  • Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.

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.

LINGUINE CRAB



Linguine Crab image

Provided by Food Network

Categories     main-dish

Time 30m

Yield about 4 servings

Number Of Ingredients 8

1 fennel bulb
Extra-virgin olive oil
1 garlic clove, peeled and finely chopped
1 tablespoon fennel seeds, crushed
2 dried chilis, crumbled
About 14 ounces (400 grams) crabmeat
1 lemon, zest grated and juiced
About 11.5 ounces (320 grams) linguine

Steps:

  • Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
  • Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
  • Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
  • Serve with olive oil.

CRAB LINGUINE WITH BROCCOLI AND TOMATOES



Crab Linguine with Broccoli and Tomatoes image

This is a recipe I made up one night with the ingredients I had on hand. It's very quick to make and it has a great deal of flavor from the "crispy" garlic. Try alternate/additional veggies -- mushrooms, red bell pepper, zucchini, spinach, artichokes, peapods, etc. Or substitute shrimp or scallops for the crab. Most dry or fresh pastas would work in this recipe.

Provided by erinBOberrin

Categories     Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 cloves garlic, chopped
8 ounces Crab Delights Imitation Crab (or other imitation crab)
2 cups fresh broccoli, steamed or 2 cups frozen broccoli, defrosted
1 large tomatoes, chopped
12 ounces dry linguine, cooked (may use fresh)
salt and pepper
parmesan cheese (optional)

Steps:

  • Cook noodles according to package directions.
  • If using fresh broccoli, steam until tender-crisp.
  • If using frozen broccoli, defrost.
  • Chop tomatoes.
  • While noodles are cooking, heat oil in medium nonstick pan, add garlic- saute until light brown and crispy.
  • Add crab and broccoli, saute 2 min.
  • Add tomatoes, cook until just heated through.
  • Toss with cooked noodles.
  • Season with salt, pepper and parmesan cheese if desired.

SPICY CRAB LINGUINE WITH CREME FRAICHE



SPICY CRAB LINGUINE WITH CREME FRAICHE image

Categories     Pasta     Shellfish     Brunch     Dinner

Yield 4-6 servings

Number Of Ingredients 11

1 pound linguine
Salt and pepper
1 cup crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
Cilantro sprigs, for garnish

Steps:

  • Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente. 2. Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through. 3. Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

LINGUINE WITH CRAB IN SPICY WHITE WINE SAUCE



LINGUINE WITH CRAB IN SPICY WHITE WINE SAUCE image

Categories     Pasta     Shellfish     Dinner     Bacon

Yield 4 servings

Number Of Ingredients 12

Kosher salt, to taste
1 lb. linguine
⅓ cup olive oil
4 oz. pancetta or bacon, finely chopped
3 cloves garlic
1 Fresno or 2 Holland chiles, stemmed, seeded, and finely chopped
2 lb. precooked king or snow crab legs, defrosted if frozen, cut into 3″ pieces and cracked using a mallet
⅓ cup dry white wine
Freshly ground black pepper, to taste
3 tbsp. finely chopped parsley
2 tbsp. finely chopped chives
1 tsp. grated lemon zest, plus 1 tbsp. fresh juice

Steps:

  • 1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 minutes. Drain pasta, reserving ½ cup pasta water; set aside. Meanwhile, heat 2 tbsp. oil in a 12" skillet over medium heat. Add pancetta and cook, stirring occasionally, until browned and crisp, about 3 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate; set aside. 2. Return skillet to medium heat and add garlic and chile; cook, stirring occasionally, until golden, 3-4 minutes. Increase heat to high; add crab and wine and bring to a boil. Cook, stirring constantly, until crab is bright red and heated through, 3-4 minutes. Add pasta, reserved cooking liquid, salt, and pepper; using tongs, toss until pasta is coated in sauce. Add reserved pancetta, half the parsley and chives, the lemon zest and juice; toss to combine. Transfer pasta to a serving dish; drizzle with remaining oil and garnish with remaining parsley and chives.

Tips:

  • For the best flavor, use fresh crab meat. If you're using frozen crab meat, thaw it in the refrigerator overnight before using.
  • To make the crab meat easier to work with, flake it into small pieces with a fork.
  • Use a large skillet or Dutch oven to cook the linguine. This will give the pasta plenty of room to cook evenly.
  • Cook the linguine according to the package directions. Be sure to salt the water before adding the pasta.
  • While the pasta is cooking, make the sauce. In a large saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute more.
  • Gradually whisk in the milk until the sauce is smooth and thick. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
  • Season the sauce with salt, pepper, and cayenne pepper. Stir in the crab meat and cook until heated through, about 2 minutes.
  • Drain the pasta and add it to the sauce. Toss to coat.
  • Garnish with fresh parsley and serve immediately.

Conclusion:

Linguine with crab is a delicious and easy-to-make seafood dish. It's perfect for a quick weeknight meal or a special occasion dinner. With its creamy sauce, tender crab meat, and perfectly cooked linguine, this dish is sure to please everyone at the table.

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