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Linguine with Crab, Lemon, Chile, and Mint

Linguine with Crab, Lemon, Chile, and Mint Recipe

  • 8 ounces linguine
  • Kosher salt
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 1/4 cup minced shallots
  • 1 teaspoon minced garlic
  • 12 Fresno chiles, red jalapeos, or red Thai chiles, seeded, sliced into thin rounds
  • 1 1/2 tablespoons (or more) fresh lemon juice, divided
  • 2 teaspoons (packed) finely grated lemon zest, divided
  • Freshly ground black pepper
  • 8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
  • 1/3 cup fresh mint leaves, gently torn, divided
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