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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A little crab goes a long way with this creamy sauce. White wine and lemon juice help to cut the richness of the evapotated milk. Ingredients:
1/2 cup chicken broth |
1/2 cup white wine |
1 cup half-and-half |
1/2 cup evaporated milk |
2 teaspoons butter, softened |
1 tablespoon flour |
1/2 lb crab |
2 tablespoons parsley, chopped |
2 tablespoons green onions, chopped |
1/2 teaspoon salt (to taste) |
1 tablespoon lemon juice |
8 ounces linguine |
1 tablespoon butter |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a skillet combine chicken broth and white wine.
2. Boil until reduced to 1/3 cup.
3. Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.
4. Return to heat and simmer until the mixture is reduced to 1-1/3 cup.
5. 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.
6. (If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.
7. Reduce heat and cook until crab is heated through.
8. Meanwhile, cook linguini according to package directions.
9. Toss with 1 tablespoon butter and grated parmesan cheese.
10. Pour sauce over the pasta and toss until evenly coated.
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