Linguine + Crab

linguine and crab

This was one of my favorite dishes growing up. It isn’t anything extravagant, expensive, or time-consuming, but it’s light and fresh, and perfect to whip up on a hot summer night. It only contains a few ingredients, and can be explained in about two steps, but the tang of the lemon combined with the sweet taste of the crab is unlike anything else I usually make. This easy and inexpensive meal goes to show that sometimes less is more. Here’s my dad’s recipe for his version of linguine and crab that I grew up loving.


1 lb linguine

1 package imitation crab

2 tbsp olive oil

2 garlic cloves, minced

4 tbsp salted butter

juice of 1 lemon

1/4 c white wine

1 tsp cornstarch

1/2 tsp salt

ground pepper to taste


Cook pasta as desired. Strain and set aside.

Sauté together olive oil, garlic, butter, lemon juice, white wine, cornstarch, salt, and ground pepper over medium heat until thickened.

Add crab meat, continue to sauté over low heat for a few additional minutes. Add pasta into saucepan, mix well, and serve immediately.



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