Best Linguine With Crab Lemon Chile And Mint Recipes

CRAB LINGUINE WITH BASIL, LEMON & CHILE

Crab Linguine with Basil, Lemon & Chile image

Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.

Provided by James Tanner

Categories Citrus Fruit Herb Pasta Shellfish Dinner Lemon Basil Seafood Crab Summer Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/3 cup olive oil
zest and juice of 1 1/2 lemons
4 red chiles (bird's eye), finely chopped
3/4 lb fresh linguine
9oz white crab meat
large handful fresh basil leaves, torn
crushed sea salt and freshly ground black pepper
1 and freshly ground black pepper

Steps:

Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside.
Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through.
Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.

BASIL-LEMON CRAB LINGUINE

Basil-Lemon Crab Linguine image

I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 package (9 ounces) refrigerated linguine
1/3 cup butter, cubed
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
1/4 cup loosely packed basil leaves, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Steps:

Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

Nutrition Facts : Calories 392 calories, Fat 18g fat (11g saturated fat), Cholesterol 161mg cholesterol, Sodium 856mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein.

CRAB PASTA WITH SNAP PEAS AND MINT

Crab Pasta With Snap Peas and Mint image

Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don't overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt - it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.

Provided by Melissa Clark

Categories dinner, easy, for two, quick, weekday, pastas, seafood, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 13

Ingredients

Fine sea salt, as needed
8 ounces linguine or spaghetti
4 tablespoons unsalted butter, to taste
1 cup sliced sugar snap peas
2 scallions, whites and greens (both light and dark) thinly sliced
1/8 teaspoon red chile flakes, more to taste
Finely grated zest of 1 lemon
8 ounces crab meat, preferably lump
2/3 cup torn mint leaves
Juice of 1/2 lemon, more to taste
Freshly ground black pepper
Extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 1 gram

LINGUINE WITH CHILE, CRAB, AND WATERCRESS

Linguine with Chile, Crab, and Watercress image

Categories Pasta Low Fat Crab Watercress Self

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 clove garlic, peeled and minced
1 1/2 tsp sea salt
1 large red chile, seeded and chopped
11 oz canned or frozen (defrosted) precooked crabmeat
1/3 cup extra-virgin olive oil
Juice and zest of 1 lemon
1 package (16 oz) linguine
Handful fresh parsley, chopped
Handful watercress leaves, torn

Steps:

Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.