Blue Crab Linguini Recipe
Colossal lump crab, lemon Parmesan cream, fresh basil-infused linguini, toasted panko crumbs
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Ingredients
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Ingredients
Method
Directions
Prepare the Linguini
Boil a large pot of salted water and cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguini.
Make the Lemon Parmesan Cream
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer.
Combine Ingredients
Stir in grated Parmesan cheese and lemon juice into the skillet. Mix until the cheese is melted and the sauce is smooth. Add chopped basil, salt, and black pepper to taste.
Add Crab and Linguini
Gently fold in the colossal lump crab meat and cooked linguini. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serve
Plate the linguini and top with toasted panko crumbs for added crunch. Serve immediately.
