Chef John Folse: Crabmeat and tomato basil sauce with linguine

Chef Folse Makes Tomato and Basil Crabmeat Linguine
Updated: May. 2, 2018 at 11:07 AM CDT
Email This Link
Share on Pinterest
Share on LinkedIn

(WVUE) - What a great Italian pasta dish! I also enjoy adding a pound of crab claws to this sauce because then it becomes a finger food as well. You will love the little kick achieved with the sprinkling of red pepper flakes.

Prep Time: 1 Hour

Yields: 6 Servings


1 pound jumbo lump crabmeat

1 (28-ounce) can diced Italian-style tomatoes, with juice

12 basil leaves, coarsely chopped

1 pound linguine, cooked

½ cup olive oil

1 cup diced red onions

½ cup diced celery

¼ cup diced yellow bell pepper

¼ cup diced green bell pepper

¼ cup minced garlic

¼ cup dry white wine

1½ cups shellfish stock

½ cup heavy whipping cream

salt and black pepper to taste

granulated garlic to taste

1 tbsp red pepper flakes

¼ cup chopped parsley


Gently pick through crabmeat, taking care not to break lumps, and discard any shells or cartilage. Set aside. In a heavy-bottomed saucepot, heat olive oil over medium-high heat. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add wine and deglaze then add tomatoes with juice and shellfish stock. Bring to a boil, reduce to simmer and cook 30 minutes or until liquid is reduced by half. Add basil, cook 3 additional minutes then stir in heavy whipping cream and heat through. Adjust seasonings to taste using salt, pepper, granulated garlic and hot pepper flakes. Gently fold in lump crabmeat, taking care not to break lumps, and cook 1 minute or until crab is heated through. Divide linguine between 6 serving bowls and top with crabmeat and sauce. Garnish with parsley and serve immediately.