Creamy Crab & Bacon Linguine

Q: How do I store leftovers, and how long will they last?

Store any leftover Creamy Crab & Bacon Linguine in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm on the stove over low heat, adding a splash of cream or pasta water to bring back the sauce’s creamy texture.

Q: Can I make this dish ahead of time?

While the dish is best served fresh, you can prep some components ahead of time. Cook and drain the pasta, prepare the bacon, and remove the crab meat from the shells. Then, when ready to serve, heat everything up, combine the ingredients, and finish the dish as instructed.

Q: Can I substitute the heavy cream with a lighter option?

Yes, you can substitute heavy cream with half-and-half or a lighter cream alternative, though the sauce will be less rich and creamy. For a dairy-free version, try using coconut cream or a plant-based heavy cream substitute. Keep in mind that the flavor and texture of the sauce will change.

Q: Can I make this recipe gluten-free?

Yes! Simply substitute the linguine with a gluten-free pasta variety, and you’ll have a delicious gluten-free version of this creamy crab and bacon dish.

Savory, Creamy, Classic. Treat friends and family to an elevated take on this comfort food—linguine in our creamy white-wine sauce paired with crispy bacon and an abundance of succulent crab.

Creamy Crab & Bacon Linguine prepared in a white dish

INGREDIENTS

3 pounds Alaskan King Crab Co. Large Golden King Crab Legs, thawed
12 ounces uncooked linguine
4 ounces thick-cut bacon, coarsely chopped
1 shallot, minced
2 garlic cloves, minced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup chopped parsley
2 tablespoons butter
1 tablespoon fresh lemon juice
1 teaspoon salt

INSTRUCTIONS

Prepare to cook—Bring a large pot of well-salted water to a boil over high heat for cooking pasta. Cut crab legs open and remove meat. Set aside.

Boil the pasta—Cook linguine to al dente according to package directions. Reserve about 1/2 cup of cooking water, then drain pasta and set aside.

Crisp the bacon—While pasta is boiling, add bacon to a large nonstick skillet. Cook over medium heat, stirring frequently, until starting to brown and crisp, about 6 to 8 minutes. Add shallot and sauté, stirring often, until softened—about 4 minutes. Add garlic and continue sautéing, stirring constantly to avoid burning garlic, for 1 minute.

Start the sauce—Pour white wine into skillet with bacon and cook, stirring occasionally to incorporate browned bits, until reduced by half—5 minutes or so. Then pour in cream and continue cooking, stirring occasionally, until mixture thickens slightly, about 5 minutes more.

Combine— Stir in pasta along with about 1/4 cup of the reserved cooking water and stir to coat pasta evenly. If sauce seems a bit too thick, stir in a little more cooking water. Add crabmeat to skillet along with parsley, butter, lemon juice, and salt. Cook for another couple of minutes until butter is melted and crab is heated through, tossing gently to distribute ingredients evenly. Serve hot.

Chef's Tip

Forget to Thaw Crab Legs? Don’t despair—simply fill a large pot with cool (not hot!) water and let them sit for an hour or so. Or for an even quicker thaw, place in a colander under cold running water.