whether it’s a special date night, holiday dinner, or just a luxurious weekend treat — this King Crab Linguini with Garlic Butter Sauce is pure perfection. Sweet, tender Sealand Split King Crab, silky linguini, and a rich, buttery lemon-garlic sauce come together in a dish that feels restaurant-worthy but is surprisingly easy to make at home.
King Crab Linguini with Garlic Butter Sauce
Rated 5.0 stars by 1 users
Category
seafood
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Sweet, buttery King Crab and tender linguini come together in a rich garlic butter sauce with hints of lemon and thyme. This elegant, restaurant-worthy pasta dish is easy to make at home — perfect for special occasions or indulgent dinners!
Author:Sealand Quality Foods
Ingredients
- 8 pieces of Sealand Split King Crab
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon salt and pepper
- 2 Tablespoons butter
- 2 cloves garlic minced
- 4 Tablespoons butter divided into two parts
- 3 cloves garlic minced
- 1-3 lemon slices
- 2 teaspoon thyme leaves
- 2 cups pasta water or stock
- 1/4 cup cream
- 1 Tablespoon chives
- 1/4 teaspoon chilli flakes optional
Crab
Pasta Sauce
Directions
- Remove the Sealand Split King crab legs from the packaging and let the fish defrost at room temperature for 2 hours (or in the fridge overnight).
- In the meantime, preheat the oven to 375 degrees F.
- Use a cast iron or oven safe heavy duty skillet. Add the butter to the skillet and add in the crab along with the seasoning.
- Cook for about 2 minutes and then add in the garlic, and more butter and flip the crab. Cook them for 2 more minutes.
- Cover the skillet with aluminum foil and place it in the oven for 15 minutes until the crab has cooked all the way through. It will have a golden colour and the meat will be opaque.
- For the sauce, you’ll need to remove the cooked crab from the skillet and use the same pan to make the sauce.
- Start by adding the butter, garlic, herbs and lemon slices. Cook that base of the sauce until fragrant.
- Add in the pasta water from the pot of cooking pasta. For an creamy and luscious sauce, add in the cream. It’s best to use table creamy or heavy cream so 18% or 35%.
- Once the sauce bubbles, lower the heat to low and add in the cooked linguine right into the sauce then toss it well with the sauce.
- At this point you’re ready to serve the pasta with the sauce and the cooked crab on top
- Enjoy.
