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Crab Linguine

A little crab goes a long way with this creamy sauce. White wine and lemon juice help to cut the richness of the evaporated milk.

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  • 1/2 cup evaporated milk
  • 2 tablespoons green onions
  • 1/2 cup white wine
  • 1 cup half-and-half
  • 1 tablespoon flour
  • 2 tablespoons parmesan cheese
  • 2 teaspoons butter
  • 1/2 cup chicken broth
  • 1 tablespoon butter
  • 1/2 pound Dungeness crab
  • 2 tablespoons parsley
  • 8 ounces linguine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt (to taste)


  1. In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from heat and slowley whisk in half-and-half and evaporated milk, stirring constantly until blended.
  2. Return to heat and simmer until the mixture is reduced to 1 1/3 cups.
  3. Meanwhile, combine 2 teaspoons softened butter and flour, slowly whisk into the milk mixture, Continue stirring until the sauce is thickened and no lumps remain. (If sauce is to thick add more half-and-half or milk.)
  4. Add crab, chopped parsley, chopped green onion, salt and lemon juice. Reduce heat and cook until crab is heated through.
  5. Meanwhile, cook linguini according to package directions. Toss with 1 tablespoon butter and grated parmesan cheese.
  6. Pour sauce over the pasta and toss until evenly coated.