This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Chef John’s Crab Cakes See how to make a cakes recipe that really shows off quality crabmeat. »
- - Low-Fat Faves Eat well, feel great. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Garlic Oyster Linguini

By: MARBALET

"This is a popular Cajun appetizer dish."

Rate/Review | Read Reviews (1)

What to Drink?
	Chardonnay
	Champagne Peach Punch
	Best Lemonade Ever

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup butter
8 ounces fresh mushrooms, quartered
1 teaspoon Cajun seasoning
1 teaspoon minced garlic
24 shucked oysters, quartered
1/2 cup whole corn kernels, blanched
2/3 cup French-style green beans, chopped
2 tablespoons chopped pimento peppers
1/2 cup seafood stock
10 ounces fresh linguine pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
3 tablespoons thinly sliced green onion
4 ounces crabmeat

Directions

In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.
Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and linguine, and bring to a slight simmer.
Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.