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Date Night Dinner Ideas on AprilJHarris.com
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5 from 2 votes

Crab Linguine

Course Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author April J Harris


  • 1 large bunch of asparagus or about ⅓ cup of frozen peas a good handful
  • a generous handful of linguine use gluten free pasta to make the recipe gluten free
  • 3 tablespoons good mild olive oil divided
  • 1 red pepper washed and finely diced
  • 1 clove garlic peeled and crushed or 1 teaspoon Very Lazy Garlic
  • zest and juice of 1 lemon
  • 4 ounces cooked white crab meat flaked
  • 4 scallions spring onions, finely sliced
  • freshly ground pepper


  • Wash and drain the asparagus, snapping off the woody ends, if using.
  • Cut each spear of asparagus in two or three pieces, depending on how long they are.
  • Cook the linguine in boiling salted water according to package directions.
  • Add the asparagus or frozen peas 3 minutes before the end of the cooking time.
  • Meanwhile heat the olive oil in a frying pan over medium heat.
  • Sauté the diced red pepper for two or three minutes until it begins to soften.
  • Add the garlic and continue to sauté for a minute, stirring almost constantly.
  • Pour the lemon juice over and toss in the lemon rind.
  • Stir and cook for a moment or two.
  • Add the crab meat, scallions and remaining 1 tablespoon of olive oil, along with a twist or two of freshly ground pepper.
  • Remove a couple of ladles of pasta water from the pasta pan and set aside.
  • Drain the pasta and asparagus and return it to the saucepan.
  • Stir in half of the crab 'sauce' (it's easiest to use two forks and kind of 'toss' it in), adding a bit of the pasta water to help make the 'sauce' mix in more easily.
  • Divide the mixture between two or three warmed bowls or plates, topping each serving with a portion of the remaining crab sauce.
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