Ingredients
12ozfettuccine,or linguine
3tbspbutter
3garlic cloves,minced
3tbspall-purpose flour
1cupheavy cream
1cupchicken broth,low-sodium
1½cupparmesan,freshly grated, plus more for garnish
1tbspOld Bay seasoning,plus more for sprinkling
kosher salt
freshly ground black pepper
2tbspparsley,freshly chopped, plus more for garnish
1lblump crab meat
½lemon,juiced
Preparation
In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot.
In a large skillet over medium heat, melt butter. Add garlic and cook for 1 minute, until fragrant, then add flour and stir until golden.
Pour over heavy cream and chicken broth and simmer for 3 minutes, until thick. Add Parmesan and let melt for 2 minutes. 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.
Garnish with Old Bay, parsley, parmesan, and a squeeze with lemon. Enjoy!
