Ingredients

½ tbsp unsalted butter

½ tbsp olive oil

3 banana shallots, very finely diced

1 tsp salt

¼ tbsp sugar

3 garlic cloves, minced

4 fresh tomatoes, seeds removed and diced

120 ml (½ cup) dry white wine or vermouth

1 tbsp lemon juice

200 g (1 ½ cups) brown crab meat, fresh or canned

200 g (1 ½ cups) white crab meat, fresh or canned

4 tbsp grated parmesan

400 g (14 oz) linguine, cooked al dente

Reserved pasta water, as needed

2 tbsp flat leaf parsley, very finely chopped

Pinch of red pepper flakes, to serve

Instructions

Step 1: In a large chef’s pan, heat the butter and olive oil together until the butter melts and begins to foam.

Step 2: Add the finely diced shallots, minced garlic, salt, and sugar. Cook over low heat, stirring, for about five minutes until the shallots soften.

Step 3: Stir in the diced tomatoes and cook for approximately one minute to combine the flavors.

Step 4: Pour in the white wine and lemon juice, bring the mixture to a simmer, then increase the heat to cook for about five minutes until the wine aroma fades.

Step 5: Add the brown crab meat to the sauce and stir gently to combine.

Step 6: While preparing the sauce, cook the linguine in salted boiling water according to the package instructions until al dente. Reserve about 120 ml (½ cup) of the pasta water before draining.

Step 7: Add the cooked linguine to the sauce along with the white crab meat and grated parmesan. Stir well, adding reserved pasta water as needed to loosen the sauce.

Step 8: Toss in the chopped parsley, taste, and adjust seasoning if necessary. Serve topped with additional parsley and a pinch of red pepper flakes for a little heat.

Tips & Variations

Use fresh crab meat whenever possible for the best flavor; canned crab works well in a pinch.

If you prefer a creamier sauce, add a splash of heavy cream when you add the white crab meat.

For extra brightness, zest some lemon over the finished dish before serving.

Adjust red pepper flakes to your preferred heat level or omit for a milder version.

FAQs

Can I use frozen crab meat for this recipe?

Yes, frozen crab meat can be used. Thaw it gently in the refrigerator before adding it to the sauce for the best texture and flavor.

What type of white wine is best for this dish?

A dry, crisp white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay is ideal. You can also use vermouth as a flavorful alternative.