Crab Leg Gorgonzola Pasta

No ratings yet
Print
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 507kcal

Ingredients

  • 1/2 lb Linguine pasta
  • 2 lb Crab Legs King Crab Legs or Snow Crab Legs (defrosted)
  • 2 tbsp Butter
  • 2 tbsp Shallot chopped
  • 2 tbsp All-purpose flour
  • 2 cups Milk
  • 4 oz Gorgonzola cheese crumbled (or more if needed)
  • 2 tbsp Sun dried tomatoes sliced
  • 1 tbsp Fresh parsley chopped

Instructions

  • Preheat the oven to 350 degrees.
  • In a large pot of boiling salted water, cook pasta according to package directions. Drain and set aside.
  • In a nonstick pan on medium heat melt the butter. Saute the shallots for 2 - 3 minutes until they become soft. Stir in the flour and cook for 1 minute. Whisk in the milk and gorgonzola cheese. Season with salt and pepper to taste. Let the pan simmer until the sauce becomes thick but still smooth and creamy. (taste and add in more gorgonzola if needed). Remove the pan from the heat once the desired consistency is achieved.
  • Place the crab legs on a baking sheet and bake for 6 - 8 minutes just to warm them through. Using a pair of scissors cut the shells lengthways and peel the shells apart to extract the meat.
  • Return the pan with the sauce back on medium heat and toss with the sun dried tomatoes and pasta. Adjust the seasoning with salt and pepper if needed. Serve the pasta with the crab meat and garnish with parsley.

Video

Nutrition

Calories: 507kcal | Carbohydrates: 54g | Protein: 29g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 983mg | Potassium: 578mg | Fiber: 2g | Sugar: 9g | Vitamin A: 707IU | Vitamin C: 7mg | Calcium: 328mg | Iron: 2mg

Crab Leg Gorgonzola Pasta

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 507 kcal

Ingredients
  

  • 1/2 lb Linguine pasta
  • 2 lb Crab Legs King Crab Legs or Snow Crab Legs (defrosted)
  • 2 tbsp Butter
  • 2 tbsp Shallot chopped
  • 2 tbsp All-purpose flour
  • 2 cups Milk
  • 4 oz Gorgonzola cheese crumbled (or more if needed)
  • 2 tbsp Sun dried tomatoes sliced
  • 1 tbsp Fresh parsley chopped

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large pot of boiling salted water, cook pasta according to package directions. Drain and set aside.
  • In a nonstick pan on medium heat melt the butter. Saute the shallots for 2 - 3 minutes until they become soft. Stir in the flour and cook for 1 minute. Whisk in the milk and gorgonzola cheese. Season with salt and pepper to taste. Let the pan simmer until the sauce becomes thick but still smooth and creamy. (taste and add in more gorgonzola if needed). Remove the pan from the heat once the desired consistency is achieved.
  • Place the crab legs on a baking sheet and bake for 6 - 8 minutes just to warm them through. Using a pair of scissors cut the shells lengthways and peel the shells apart to extract the meat.
  • Return the pan with the sauce back on medium heat and toss with the sun dried tomatoes and pasta. Adjust the seasoning with salt and pepper if needed. Serve the pasta with the crab meat and garnish with parsley.

Video

Nutrition

Calories: 507kcalCarbohydrates: 54gProtein: 29gFat: 19gSaturated Fat: 11gCholesterol: 73mgSodium: 983mgPotassium: 578mgFiber: 2gSugar: 9gVitamin A: 707IUVitamin C: 7mgCalcium: 328mgIron: 2mg
Tried this recipe?Let us know how it was!