CRAB LINGUINI

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Crab Linguini image

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.

Provided by Barb G.

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • In a skillet combine chicken broth and white wine.
  • Boil until reduced to 1/3 cup.
  • Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.
  • Return to heat and simmer until the mixture is reduced to 1-1/3 cup.
  • 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.
  • (If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.
  • Reduce heat and cook until crab is heated through.
  • Meanwhile, cook linguini according to package directions.
  • Toss with 1 tablespoon butter and grated parmesan cheese.
  • Pour sauce over the pasta and toss until evenly coated.

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