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  • Bute St Seafoodie

Crab Linguine

You don’t have to look very hard for a recipe for Crab Linguine, and of course all will feature white crab meat. The main thing that separates them is what they use to construct the ‘sauce’. Surely the best ones are those that use the brown crab meat to make the sauce? I am not the only person to think that way - see link below. And what better way to put a tub of 50/50 crab meat to use?

Quantities are for one serving and need only be multiplied up by the number of servings required.

Crab Linguine (per person)


Linguine, one portion (approx 75g)

75g white crab meat

50-75g brown crab meat, to taste

Extra virgin olive oil, plus extra to finish

1 small garlic clove, finely chopped

Dried chilli flakes (or chopped red chilli), to taste

A splash of white wine, approx 1 tbsp

Squeeze of lemon juice

Salt and freshly ground black pepper

2 tsp parsley, very finely chopped


  1. Cook the pasta in a large pan of vigorously-boiling heavily-salted water for the preferred time (9 minutes works well).

  2. While the pasta is cooking, heat some olive oil in a non-stick frying pan, large enough to take the cooked pasta, and gently fry the garlic (and chopped/dried red chilli if using). When it starts to sizzle add the splash of wine and allow to boil for a moment or two.

  3. Lower the heat and add the brown crab meat, cook gently, stirring continuously until it forms a ‘sauce’. At this point it can come off the heat until the pasta is ready.

  4. As soon as the pasta is ready, put the frying pan back on a medium heat and use tongs (or equivalent) to pick the pasta from the boiling water and drop it into the frying pan. Allow any splashes of water into the pan as it helps to loosen the sauce.

  5. Stir the pasta and sauce together for half a minute or so then remove the pan from the heat.

  6. Fold the white crab meat in gently, add lemon juice, salt and pepper to taste, then stir in the chopped parsley.

  7. Serve in pasta bowls, drizzled with a little extra olive oil, and lemon juice and pepper to taste.


  1. "How to cook the perfect crab linguine", Felicity Cloake,, accessed 13 January 2020:

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