Lump Crab & Creole Tomato Linguine
PREP TIME: 30 Minutes
Serves: 6

When crabs are in season in south Louisiana, which is normally the summer months, Creole tomatoes are also hanging heavy on the vine. There's no better time than now to create this magnificent pasta than now. If you like a little spice in your pasta, try adding 1/8 teaspoon of red pepper flakes or even a finely minced Tabasco pepper.


  • 1 pound jumbo lump crab meat
  • 1 pound cooked linguine
  • 1/4 cup olive oil
  • 4 cloves sliced garlic cloves
  • 1/4 cup minced shallots
  • 1/4 cup minced parsley
  • 2 tbsp chopped basil
  • 1 cup diced Creole tomatoes
  • 1 cup half & half
  • salt and pepper to taste

In a heavy sauce pan, heat olive oil and sauté garlic and shallots 1 - 2 minutes. Add herbs and tomatoes. Cook an additional 2 minutes. Slowly add half & half, whisking constantly and bring to a boil. Reduce to simmer and add half of the crab meat to flavor the sauce. Cook until slightly thickened, stirring often. When the sauce holds to the back of a spoon, gently fold in the other half of the crab meat. Cook an additional 2 to 3 minutes, just to heat meat through. Season to taste using salt and pepper. Toss with cooked linguine.

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