Crab Linguini

Barb Gertz's Note:

A little crab goes a long way with this creamy sauce. White wine and lemon juice help to cut the richness of the evapotated milk.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• ½ cup chicken broth
• ½ cup white wine
• 1 cup half-and-half
• ½ cup evaporated milk
• 2 teaspoons butter , softened
• 1 tablespoon flour
• ½ lb crab
• 2 tablespoons parsley , chopped
• 2 tablespoons green onions , chopped
• ½ teaspoon salt (to taste)
• 1 tablespoon lemon juice
• 8 ounces linguine
• 1 tablespoon butter
• 2 tablespoons parmesan cheese , grated

Directions:

1. In a skillet combine chicken broth and white wine.
2. Boil until reduced to 1/3 cup.
3. Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.
4. Return to heat and simmer until the mixture is reduced to 1-1/3 cup.
5. Meanwhile, combine 2 teaspoons softened butter and flour, slowly whisk into the milk mixture, Continue stirring until the sauce is thickened and no lumps remain.
6. (If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.
7. Reduce heat and cook until crab is heated through.
8. Meanwhile, cook linguini according to package directions.
9. Toss with 1 tablespoon butter and grated parmesan cheese.
10. Pour sauce over the pasta and toss until evenly coated.

Reviews

[Michelle S.]

Yummy. This is excellent! It takes abit to put together, but it is worth it! The sauce is flavorful without being overpowering! I added some chopped shrimp to it and think next time maybe soma sauteed mushrooms!

[JackieCollas]

Wife Loves It.

[zaksdad]

used canned claw meat from trader joe's and half rice wine and mirin for the white wine ingredient...doubled the parmesan cheese....easy recipe and perfectly delicious.....