Prep Time: 25 mins | Total Time: 25 mins | Yield: 4 Servings
I just can’t think of any reason why you shouldn’t try this recipe. It is so good that I know everyone is going to love it! The rich sauce is more than enough for me. Just wait until you get a bite of the firm pasta and crab meat! Oh, man, you are so in for a treat! Feel free to tweak this recipe to your liking. Have a beautiful day, friends. Enjoy!
1 lb. lump crab meat
Juice of 1/2 lemon
12 oz. fettuccine or linguine
1 cup low-sodium chicken broth
1 1/2 cup freshly grated Parmesan, plus more for garnish
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons freshly chopped parsley, plus more for garnish
3 tablespoons all-purpose flour
1 tablespoon Old Bay, plus more for sprinkling
1 cup heavy cream
Freshly ground black pepper
Place a large pot with water on the stove and turn the heat to high.
Add a bit of salt and allow the water to boil.
Add the linguine and cook until firm to bite or al dente. Drain and put it back into the pot.
Place a large skillet on the stove and turn the heat to medium.
Add the butter and let it melt.
Add garlic and sauté until aromatic.
Add flour, then whisk and cook for about a minute or until well mixed and golden brown.
Add the heavy cream and chicken broth. Stir until well blended. Let it simmer for about 3 minutes or until thick.
Add the Parmesan cheese and stir until melted completely. Cook for about 2 minutes.
Add the Old Bay, crab meat, parsley, salt, and pepper. Stir until well mixed.
Add the al dente linguine and toss until well coated.
Remove from the heat and sprinkle parsley, old bay, Parmesan cheese, and lemon juice.
Serve and enjoy!