Crab Linguine13 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“A sweet, inexpensive alternative to eating out at your favorite pasta joint.” - by Debra
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 653 cal
- 38.9 g
- 57.8 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"This was delicious. Substituted 2 cans of lump crab meat for imitation and added an extra 1/2 cup of italian cheese blend with additional milk to get it the right texture. Also, used a fat-free half..." See more and half to save on some of the calories. So good!"
"I have been making a non-dairy version of this for years. Saute sliced red onion, 1-2 serrano peppers (to taste) julienne any veg u would like, add 2 wine glasses of white wine, the juice of 1 lemon,..." See more salt & pepper and reduce to about half. Add crab meat and a large handful of chopped herbs - coriander/basil/thyme work great. Add cooked pasta, toss and enjoy!"
"I don't normally make any changes to a recipe the first time I make it , but I had some imitation crab that need to be used up, and I didn't feel like going to the shops (to much snow). Soooo I had to..." See more used evaporated milk instead of cream and had no swiss cheese so used a bit of brie, cheddar, and goat cheese. Excellent and so easy, a keeper for sure. Thanks for sharing will make to recipe next time."
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