🦀Prep Time: 0 Hours 25 Mins
🦀Total Time: 0 Hours 25 Mins
🍝12 oz. fettuccine or linguine
🍝3 tbsp. butter
🍝3 cloves garlic, minced
🍝3 tbsp. all-purpose flour
🍝1 c. heavy cream
🍝1 c. low-sodium chicken broth
🍝1 1/2 c. freshly grated Parmesan, plus more for garnish
🍝1 tbsp. Old Bay, plus more for sprinkling
🍝Freshly ground black pepper
🍝2 tbsp. freshly chopped parsley, plus more for garnish
🍝1 lb. lump crab meat
🍝Juice of 1/2 lemon
🍝1. In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot.
🧀2. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden. Pour over heavy cream and chicken broth and simmer until thick, 3 minutes. Add Parmesan and let melt, 2 minutes.
🦀3. Season with Old Bay, salt, and pepper. Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined.
🍝4. Garnish with Old Bay, parsley, and Parm and squeeze with lemon.