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Crab Linguine

Crab Linguine

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Debra

Debra

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1264 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AmberJo
18

AmberJo

4/10/2010

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 and half to save on some of the calories. So good!

v
17

v

3/5/2010

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, 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!

Ann D
7

Ann D

1/20/2011

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 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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