Ingredients
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1/2 cup chicken broth
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1/2 cup white wine
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1 cup half-and-half
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1/2 cup evaporated milk
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2 teaspoons butter, softened
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1 tablespoon flour
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1/2 lb crab
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2 tablespoons parsley, chopped
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2 tablespoons green onions, chopped
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1/2 teaspoon salt (to taste)
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1 tablespoon lemon juice
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8 ounces linguine
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1 tablespoon butter
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2 tablespoons parmesan cheese, grated
Instructions
- In a skillet combine chicken broth and white wine.
- Boil until reduced to 1/3 cup.
- Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.
- Return to heat and simmer until the mixture is reduced to 1-1/3 cup.
- Meanwhile, combine 2 teaspoons softened butter and flour, slowly whisk into the milk mixture, Continue stirring until the sauce is thickened and no lumps remain.
- (If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.
- Reduce heat and cook until crab is heated through.
- Meanwhile, cook linguini according to package directions.
- Toss with 1 tablespoon butter and grated parmesan cheese.
- Pour sauce over the pasta and toss until evenly coated.