Ingredients
Equipment
Method
Instructions
- Preheat the oven to 375 degrees F.
- Cook the 1 pack linguine according to package instructions; drain and set aside.
- Place an oven-safe skillet over medium-high heat. Add 1 tablespoon butter and let it melt.
- Add the 4 crab legs to the skillet.
- Season the crab legs with the 1/2 teaspoon salt and pepper.
- Cook the crab legs in the skillet 3 minutes per side.
- Cover the skillet with foil and transfer it to the preheated oven. Bake for 15 minutes.
- Remove the skillet from the oven, let the crab cool slightly, then remove the crab meat from the shells and set the meat aside.
- Put the cooked linguine into a large bowl or back into the pot. Pour 1 cup chili oil over the pasta and toss until the pasta is well coated.
- Add 2 Tablespoons cream (more or less to taste) to the pasta and toss until the sauce is creamy and evenly distributed.
- Serve the creamy chili pasta topped with the reserved crab meat.
Notes
If you can use fresh crab meat instead of store bought, it would be highly recommended. If you're rushed on time, you can buy cooked crab meat and skip the preparation step of the fish.
We always have a jar ofChili Oilin our pantry. It keeps for months and we use it endlessly! If you have that prepared as well, this recipe only requires 15 minutes!
We love a long pasta for this recipe, it gets coated really well with the chili oil and you taste the flavor in every bite.
To make this creamy, add 2 -3 tablespoons of cream per bowl of chili crab pasta. The spicy and creamy contrast is AMAZING!
You can use sour cream if you're out of heavy cream, but avoid using milk or half n half.
This recipe is great served hot or cold. So feel free to test it both ways and find your favorite. We especially like it without cream when cold--sort of like a salad!
Leftovers are great if you're going to have them cold the next day. Otherwise reheat the dish in a microwave safe bowl.
We don't recommend freezing cooked crab, as it changes texture.
We always have a jar ofChili Oilin our pantry. It keeps for months and we use it endlessly! If you have that prepared as well, this recipe only requires 15 minutes!
We love a long pasta for this recipe, it gets coated really well with the chili oil and you taste the flavor in every bite.
To make this creamy, add 2 -3 tablespoons of cream per bowl of chili crab pasta. The spicy and creamy contrast is AMAZING!
You can use sour cream if you're out of heavy cream, but avoid using milk or half n half.
This recipe is great served hot or cold. So feel free to test it both ways and find your favorite. We especially like it without cream when cold--sort of like a salad!
Leftovers are great if you're going to have them cold the next day. Otherwise reheat the dish in a microwave safe bowl.
We don't recommend freezing cooked crab, as it changes texture.