“King Crab at its most indulgent — pulled meat tossed with linguine in a light cream and white wine sauce.”
The key is not to overcook the crab. It goes in last, just long enough to warm through and coat in the sauce. Everything else is about building a base worthy of it.
- 2 lbs King Crab legs, meat removed
- 12 oz Linguine
- 3 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 Lemon, zested and juiced
- handful Fresh flat-leaf parsley
- to taste Salt and black pepper
-
01
Cook the pasta
Boil linguine in salted water until al dente. Reserve 1 cup pasta water before draining.
-
02
Build the sauce
Melt butter in a wide pan over medium heat. Add garlic, cook 60 seconds. Add white wine and reduce by half.
-
03
Add cream
Pour in cream and simmer 3-4 minutes until slightly thickened.
-
04
Finish
Add crab meat, lemon zest and juice. Toss with linguine. Add pasta water if needed to loosen.
-
05
Serve
Scatter parsley, season with salt and pepper. Serve immediately.
Remove the crab from the shell before starting — it makes the final toss much easier and ensures even coating.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
