Mary Berry Crab Linguine

Mary Berry Crab Linguine

Mary Berry’s recipe for Crab Linguine in a lemon butter sauce is a tasty, time-saving meal that can be on the table in 15 minutes. It requires few ingredients yet yields wonderful results, making it ideal for weeknights when time is of the essence.

Try More Mary Berry Recipes:

💗 Why You’ll Love This Mary Berry Crab Linguine Recipe:

  • Mary Berry’s Crab Linguine is an effortless weeknight meal.
  • A delicious sauce is made by combining garlic, white wine, lemon juice, crab meat, and Parmesan cheese.
  • It’s a sophisticated supper that’s easy to prepare and perfect for entertaining or satisfying a hunger pang.
  • Crab meat, parsley, and lemon juice are all wonderful examples of fresh ingredients that contribute to the dish’s enticing seafood flavor.
  • You may make it your own by selecting the pasta and seasonings of your choice and modifying the amounts to suit your taste.

❓ What Is Mary Berry Crab Linguine Recipe?

Mary Berry’s Crab Linguine is a delectable pasta dish featuring linguine cooked in garlic, white wine, and lemon sauce. It’s then combined with ready-to-eat crab meat, Parmesan cheese, and fresh parsley for a quick, flavorful, and elegant seafood-inspired meal.

Mary Berry Crab Linguine
Mary Berry Crab Linguine

🧄 Mary Berry Crab Linguine Ingredients

  • ½ lbs linguine, spaghetti, or pasta of your choice
  • 3 tbsp unsalted butter
  • 2 cloves garlic
  • 75ml/1/3 cup dry white wine
  • ½ lemon, juice only
  • 200g/1 cup ready-to-eat crab meat
  • 50g/1/2 cup Parmesan cheese
  • 2 tbsp chopped parsley
  • salt and pepper to taste

👩‍🍳 How To Make Mary Berry Crab Linguine

  1. Prepare the linguine in a big saucepan of boiling salted water as directed on the packet.
  2. Melt the butter in a large skillet over low heat; add the sliced garlic; sauté for 1 minute over very low heat without browning.
  3. Add the white wine and lemon juice; increase the heat to medium; and simmer until reduced, about 2 minutes, around 5 minutes before the pasta is done.
  4. Turn off the heat and add the cooked crabmeat, stirring to combine. Once the pasta is done, drain it but save 1/2 cup of the cooking water.
  5. Toss the pasta with the crab meat in the same pan, then add half of the pasta water you set aside and the Parmesan cheese. 
  6. Cook the mixture over low heat, stirring frequently, until the cheese melts and coats the pasta. Add some reserved pasta water if the dish seems too dry. You want your pasta to be al dente, but not swimming in sauce. Pepper to taste.
  7. Sprinkle chopped fresh parsley on top before serving.

💭 Recipe Tips

  • Fresh Crab Meat: Use high-quality, ready-to-eat crab meat for the best flavor and texture in your linguine dish.
  • Don’t Overcook Pasta: Ensure your pasta is cooked al dente to maintain a pleasing texture. Follow package instructions for the ideal cooking time.
  • Adjust Parmesan Cheese: Customize the amount of Parmesan cheese to your liking. More cheese will make the dish richer, while less will keep it lighter.
  • Use Reserved Pasta Water: Adding reserved pasta water to the sauce helps create a creamy texture and binds the ingredients together. Add it gradually as needed.
Mary Berry Crab Linguine
Mary Berry Crab Linguine

🥗 What Goes Well With Mary Berry Crab Linguine?

Mary Berry’s Crab Linguine combines well with a wide range of sides including steamed artichokes, a fresh salad, roasted vegetables, coleslaw, corn on the cob, and cornbread.

 🎚 How To Store Leftover Mary Berry Crab Linguine?

  • In The Fridge: Leftover crab linguine can be stored in a tightly sealed container for up to 3 days in the refrigerator.
  • In The Freezer: Leftover crab linguine can be frozen for up to 3 months if kept in a freezer-safe bag. Thaw in the fridge overnight before reheating.

🥵 How To Reheat Mary Berry Crab Linguine? 

  • Microwave: Place crab linguine in a microwave-safe dish and heat in 30-second increments on medium power, stirring after each interval.
  • Stove: Pour in a touch of olive oil in a saucepan then add crab linguine and heat for 3 minutes over low to medium.

FAQs

Can I use fresh crab meat in crab linguine?

Yes, you can use fresh crab meat in crab linguine, but it needs to be cooked and prepared before adding it to the recipe.

Why is my crab linguine too dry?

Your crab linguine might be too dry due to overcooking, or insufficient sauce adjust pasta and sauce ratios for desired consistency.

How do you keep crab linguine from sticking together?

To keep crab linguine from sticking, ensure you stir the pasta occasionally while cooking, and once drained, toss it with a bit of olive oil or reserved pasta water.

Why is my crab linguine too bland?

Your crab linguine might be bland due to insufficient seasoning try adding more salt, pepper, garlic, or lemon juice to enhance the flavor.

Try More Mary Berry Recipes

Mary Berry Crab Linguine Nutrition Facts

Amount Per Serving

  • Calories 575
  • Total Fat 12.8g
  • Saturated Fat 1.6g
  • Cholesterol 142.0mg
  • Sodium 2,894.0mg
  • Potassium 1,272.4mg
  • Total Carbohydrate 52.8g
  • Dietary Fiber 5.6g
  • Sugars 1.2g
  • Protein 61.0g

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

Mary Berry Best Cookbooks

  1. Mary Makes it Easy Cookbook
  2. Mary Berry’s Baking Bible
  3. Baking with Mary Berry
  4. Mary Berry’s Simple Comforts (recommended)
  5. Mary Berry Quick Cooking

Mary Berry Crab Linguine

Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesTotal time: 20 minutesServings:2-3 servingsCalories:575 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s recipe for Crab Linguine in a lemon butter sauce is a tasty, time-saving meal that can be on the table in 15 minutes. It requires few ingredients yet yields wonderful results, making it ideal for weeknights when time is of the essence.

Ingredients

Instructions

  1. Prepare the linguine in a big saucepan of boiling salted water as directed on the packet.
  2. Melt the butter in a large skillet over low heat; add the sliced garlic; sauté for 1 minute over very low heat without browning.
  3. Add the white wine and lemon juice; increase the heat to medium; and simmer until reduced, about 2 minutes, around 5 minutes before the pasta is done.
  4. Turn off the heat and add the cooked crabmeat, stirring to combine. Once the pasta is done, drain it but save 1/2 cup of the cooking water.
  5. Toss the pasta with the crab meat in the same pan, then add half of the pasta water you set aside and the Parmesan cheese.
  6. Cook the mixture over low heat, stirring frequently, until the cheese melts and coats the pasta. Add some reserved pasta water if the dish seems too dry. You want your pasta to be al dente, but not swimming in sauce. Pepper to taste.
  7. Sprinkle chopped fresh parsley on top before serving.

Notes

  • Fresh Crab Meat: Use high-quality, ready-to-eat crab meat for the best flavor and texture in your linguine dish.
  • Don’t Overcook Pasta: Ensure your pasta is cooked al dente to maintain a pleasing texture. Follow package instructions for the ideal cooking time.
  • Adjust Parmesan Cheese: Customize the amount of Parmesan cheese to your liking. More cheese will make the dish richer, while less will keep it lighter.
  • Use Reserved Pasta Water: Adding reserved pasta water to the sauce helps create a creamy texture and binds the ingredients together. Add it gradually as needed.
Keywords:Mary Berry Crab Linguine

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