Recipes - Main Dishes
Main Dishes  |  Sides and Appetizers  |  Soups and Salads  |  Desserts and Drinks

Print this page addthis

 

Crab Linguine
If you live near the sea, then it shouldn't be too difficult to get fresh crab. If you are landlocked, you can substitute frozen crabmeat - just be sure to defrost according to the package instructions. Makes 4 servings.

Ingredients
1 lb linguine pasta (package)
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon Tobasco sauce
1 fresh crab (about 1/2 pound), cooked and removed from shell
1 bunch fresh Italian parsley, torn apart

Directions
Cook 1 lb linguine pasta according to package directions. In a small skillet, melt 2 tablespoons butter. Add 2 cloves crushed garlic and sizzle in butter. Add 1 tablespoon Tobasco sauce to melted butter. Pour half of the garlic butter over the cooked linguine and toss. Add the meat from 1 crab and toss again. Toss the crab legs in the remaining garlic butter and scatter over the top. Sprinkle with Italian parsley and lemon. Serve with Italian garlic bread.

Click here for stories and video about Aquaculture.