INGREDIENTS
12 oz. fettuccine
3 TBSP butter
4 cloves garlic, minced
3 TBSP all-purpose flour
1 cup heavy cream
1 cup low-sodium chicken broth
1 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
1 TBSP Old Bay, plus more for sprinkling
Kosher salt
Freshly ground black pepper
2 TBSP parsley, freshly chopped parsley, plus more for garnish
1 lb. lump crab meat
Juice of 1/2 lemon
DIRECTIONS
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 until fragrant, 1 minute.
Add flour and stir until golden.
Pour over heavy cream and chicken broth and simmer until thick, 3 minutes.
Add Parmesan cheese and let melt, 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 cheese and squeeze with lemon.
Serve.
