Linguine with Crab Meat Recipe (2024)

Used lemon juice instead of yuzu, and 3 pinches of cayenne instead of togarashi, also 1- 8 oz can fire roasted tomatoes and 1/2 cup vegetable broth because of "what was there". Also didn't chop tomato mixture because I like chunks in my pasta. Nevertheless, this was very forgiving recipe, good and easy to prepare with lots of left overs for next day. Will make again.

I had to use lemon juice and cayenne, and for the seafood stock I combined equal amounts of vegetable stock and clam broth and reduced it to the amount of seafood stock called for. Next time I will puree the veggies finer and cook it all down to a "saucier" consistency before adding the crab. Not bad for the first try, definitely a keeper!!

I got yuzu juice online (interesting, but not sure if it's really better than freshly squeezed lemon juice) and had togarashi pepper left over from chicken wing recipes. But unless you live in Maine or own a fancy New York restaurant, I think you can forget about "peekytoe" crab. You could order that online, too, but unless you are confident about the seller, you could easily be caught in a bait-and-switch transaction. I found that lump blue crab worked just fine.

How many people were you serving?

This is magnificent. I made it with a lot of substitutions because I didn’t want to go to the store and was trying to clear out a tub of crab from Costco. My subs were 1/2 tsp for the jalapeño, chicken bouillon for seafood stock, lemon juice for yuzu, Dungeness for Peekytoe, and dry tarragon for fresh. So so so good! A

This is a good recipe that I’ve never made precisely with the more difficult to find ingredients. My advice is cut the wine and broth in half (I used chicken as that’s what I had). Use more good canned fire roasted tomatoes than is called for and more lemon & zest. A little heat is good but don’t fret if you only have cayenne pepper. I’ve used Gulf coast claw meat and it’s fantastic. Definitely get tarragon if you can find it

I loved this! Based on some of the reviews, I was expecting it to be just alright. It was delish! I used dungeness crab and lemon juice. I could not find any tarragon. It was still wonderful, and I was able to eat it for dinner the next day, too-still very yummy.

Brilliant - bright lemony, spicy sauce. Works really well with salmon or shrimp instead of crab

Disappointing. This recipe is complicated (4 sauteing steps plus pureeing). It uses $30+ worth of crab. The sauce was way too thick (OK, my technique might not have been perfect, but I did follow the recipe). At the end, I could not taste the crab--I might have liked the dish more if the crab had been left out.

Not worth the time or money. It took forever to make and it’s not flavorful at all. I feel like I wasted $40 of crab meat and several hundred calories that I’ll never get back.

Chose recipe to recreate a restaurant entree that had both crab and shrimp. Increased proportions because we were adding a pound of shrimp. Took an hour to prepare. Found yuzu at TJs. Felt it was a key element. Used shallots and halved cherry tomatoes, skin on. Didn’t finely chop mixture so someone could avoid mushrooms. Added generous TBS of Old Bay. Forgot the tarragon. Delicious!

Delicious with lemon juice in place of the yuzu and bucatini instead of the fresh linguini. Fresh tasting and light. I will make this again.

A different approach to crab pasta - on the lighter side with just the little bit of butter - and an interesting sauce combination (mushroom + onion+ tomato + lemon). The tarragon is important, I think. Would make again - as crab is plentiful here in Maine. ;-)

lemon juice instead of yuzu is fine…add extra lemon juice at end with splash of pernod… extra tomato would be good…must use fresh pasta…

This dish is stunning and reminiscent of an Italian vacation. I loved how easy it was for substitutions even though it calls for some fancy ingredients I just didn’t have time to get. I used a lemon instead of Yuzu, replaced the jalapeño with a teaspoon of Japanese yuzu flavored birds eye pepper a teaspoon of red pepper flakes, also I didn’t have any seafood stock so I used a cup of chicken stock which I think made the end result taste more light and beautiful. Can’t wait to make it again soon

I live on the Oregon coast so Dungeness crab is like, a staple. From someone who cooks A LOT of crab ... this recipe is...fair. If you have fresh crab, intact and want a mind blowing meal for company or whatever, then keep it simple. Steam it for a few minutes to warm it up, split them in half and and serve it in a big bowl in the center of the table with garlic butter and lemon on the side. Ceasar salad, crusty bread and crisp white wine. Boom. I made this and was underwhelmed.

I didn't bend the vegetables and enjoyed the texture.

This one was not worth the effort or the expense. The sauce was not flavorful and the crabmeat, by the time I tossed enough to evenly distribute with the pasta, turned into strings. Daughter didn't eat, hubs liked it, I ate a few bites. Not a winner.

Soooo delicious! I used red pepper flakes instead of jalapeno. Fantastic with whole wheat linguine.