Crab & Leeks Over Linguine

Name: Crab & Leeks Over Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 2 tablespoons all-purpose flour; 1/4 cup chopped leek; 1 teaspoon minced garlic; 1/2 cup white wine; 1 cup chicken stock; 1/2 teaspoon thyme; 8 ounces crab claws; 8 ounces linguine; asiago cheese

Eats Now Editorial Team · 147 kcal · Seafood

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Crab & Leeks Over Linguine – a delicious recipe with butter, flour, leek, garlic, white wine, chicken stock. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 teaspoons butter
2 tablespoons all-purpose flour
1/4 cup chopped leek
1 teaspoon minced garlic
1/2 cup white wine
1 cup chicken stock
1/2 teaspoon thyme
8 ounces crab claws
8 ounces linguine
asiago cheese

1
In a deep pan, add butter and melt.
2
Add flour, stirring on med heat for 1 minute.
3
Add leeks, stirring on med heat for 1 minute.
4
Add garlic, stirring on med heat for 1 minute.
5
Add wine and chicken stock, stir.
6
Add thyme and crab, stir and cover for 5 minutes.
7
Cook linguine according to box directions.
8
Drain linguine and place on platter, pour crab mixture on top.
9
Sprinkle grated asiago cheese on top.
10
Serve and enjoy.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons butter, 2 tablespoons all-purpose flour, 1/4 cup chopped leek, 1 teaspoon minced garlic, and more.

Yes, Crab & Leeks Over Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
147 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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