makes 6 servings
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
A bit of crab goes a long way with this creamy sauce. White wine and lemon juice help cut the richness of the evaporated milk. Serve this dish the next time the boss comes dinner!
1/2 cup chicken broth
1/2 cup white wine
1 cup half and half
1/2 cup evaporated milk
2 tsp butter, softened
1 tbsp flour
1/2 lb crab
2 tbsp parsley, chopped
2 tbsp green onions, chopped
1/2 tsp salt
1 tbsp lemon juice
8 oz linguine
1 tbsp butter
2 tbsp parmesan cheese
In a skilled combine chicken broth and white wine
Boil until reduced to 1/3 cup
Remove from the heat and slowly whisk in half and half and evaporated milk, stirring constantly until blended
Return to heat and simmer until the mixture is reduced to 1-1/3 cups
Meanwhile, combine 2 teaspoons softened butter with flour
Slowly whisk into the milk mixture
Continue stirring until the sauce is thickened and no lumps remain
Add crab, chopped parsley, chopped green onion, salt, and lemon juice
Reduce the heat and cook until the crab is heated through
Meanwhile, cook linguini according to the package directions
Toss with 1 tablespoon butter and grated parmesan cheese
Pour the sauce over the pasta until evenly coated
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