Linguine with Crab

A Pasta Dish for Crab Lovers

This easy-to-make pasta dish features a light white wine sauce that really lets the sweet, delicate flavor of the crab shine through. Made with jumbo lump crabmeat, pasteurized, and sold at the seafood counter of your local grocer, this recipe is fast enough for a quick, casual dinner, yet elegant enough for a special occasion.

Key Ingredients

In addition to staples like olive oil, butter, garlic, and fresh parsley, these are the featured ingredients that make this dish unique. Specific quantities are listed in the printable version of the recipe below.

• Fresh pasta: While you can certainly use dried pasta with great results, consider buying the fresh linguine found in the refrigerated section of the supermarket. It has a slightly more delicate texture that pairs really nicely with the crab meat.
• Jumbo lump crab meat: Crabmeat labeled as “jumbo lump” comes from the two muscles that are connected to the swimming legs of the crab. The pieces are large and have a tender, meaty texture, and sweet flavor. It’s just perfect for this dish, but it is a bit pricey, so feel free to use lump crabmeat in its place. The finished dish will still be delicious.
• Dry white wine: Keep in mind the golden rule when cooking with wine – don’t use anything you wouldn’t drink. Pinot Grigio is a good choice for adding to the sauce, and for pairing with the finished dish.
• Plum tomatoes: Because you want bits of tomato tossed in with a buttery wine sauce as opposed to a sauce with a predominant tomato flavor, plum tomatoes are the best choice. They have a drier texture than other tomatoes and tend not to break down much in a fast-cooking dish like this one.
• Scallions: Scallions (or green onions) have a fresher, sweet flavor than regular chopped onions, plus they add a contrasting pop of color to the dish.

How to Make Linguine with Crab

This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.

1. Put a pot of salted water on to boil for the pasta.
2. Gently pick through the crab to remove any shells and set it aside.
3. Heat some olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
4. Add the wine, tomatoes, and butter and cook just long enough for the tomatoes to soften, but not break down. Remove the pan from the heat.
5. Cook the pasta according to the package directions reserving a little of the cooking water before draining.
6. Put the tomato mixture back over medium heat and add the scallions and reserved crabmeat. Season to taste with salt and pepper and cook just long enough to warm the crab.
7. Combine the linguine with the crab mixture, adding a little of the reserved water if needed to help coat the pasta with the sauce.
8. Add the parsley, toss again and serve immediately.

More Recipes for Seafood with Pasta

• Lobster Pasta with Truffle Oil
• Scallops and Pasta with White Wine Butter

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4.23 from 79 votes

Linguine with Crab

By Lynne Webb

This simple but elegant pasta dish combines linguine with a light sauce made with lump crabmeat, fresh tomatoes, butter and white wine.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4 servings

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Ingredients

• ▢ 10 ounces fresh linguine
• ▢ 8 ounces lump crabmeat
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 4 cloves garlic, very finely chopped
• ▢ 1/4 cup dry white wine
• ▢ 4 plum tomatoes, peeled, seeded and chopped
• ▢ 3 tablespoons butter
• ▢ 3 to 4 scallions, sliced
• ▢ Salt and freshly ground black pepper
• ▢ 2 tablespoons chopped fresh parsley

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Instructions 

• Put a pot of salted water on to boil for the pasta.
• Pick through the crab to remove any shells and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 1-1/2 minutes.
• Add the wine, tomatoes and butter and continue cooking just long enough for the tomatoes to soften, but not break down, 2 to 3 minutes.
• Add the reserved crabmeat and season to taste with salt and pepper. Cook 1 minute to heat the crab, stir in the scallions and remove from the heat.
• Cook the pasta according to the package directions. Reserve 2 tablespoons of the cooking water, then drain thoroughly.
• Combine the linguine with the crab mixture, adding a little of the reserved water if needed to help coat the pasta with the sauce.
• Add the parsley, toss again and serve immediately.

Nutrition

Calories: 427kcal, Carbohydrates: 47g, Protein: 19g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 46mg, Sodium: 552mg, Potassium: 450mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1051IU, Vitamin C: 18mg, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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