Linguine with Crab Sauce

Linguine w/ Crab & Sherry Cream Sauce


12 oz. linguine
1/2 c. butter
1 clove garlic
1 c. whipping cream
1/2 c. grated Parmesan cheese
1 can crab, drained (6 oz.)
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. chopped fresh parsley


  1. Cook linguine according to package directions. Drain well in a colander, then transfer to a serving platter.
  2. While linguine is cooking, melt the butter in a large fry pan over low heat.
  3. Mince the garlic and add to melted butter. Cook until garlic is soft.
  4. Add cream and, stirring constantly, let it simmer until it starts to thicken. This will take about 5 minutes.
  5. Stir in the Parmesan cheese, drained crab, salt and pepper. Stir over low heat until well heated through, about an additional 2 to 3 minutes.
  6. Pour over cooked linguine and toss lightly.
  7. Serve topped with chopped fresh parsley.




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Crabmeat Salad

crab legs



4 potatoes, cook and diced
1/2 lb. small shell macaroni, cooked
4 eggs, hard-boiled and diced
2 Tbsp. minced onion
6 oz. crabmeat, cooked
small can black olives, drained and sliced
1 small jar pimentos, drained and chopped
2 Tbsp. cider vinegar
1 c. mayonnaise (or more)
salt and pepper


Mix all ingredients together; add mayonnaise and salt and pepper to taste. Refrigerate before serving.

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