Crab Zucchini Linguine

  • 1 tin Bay Beyond® Crabmeat or 1/2 lb. fresh crabmeat
  • 2 c. zucchini, shredded
  • 3 tbsp. olive oil
  • 3 tbsp. butter
  • 1 tbsp. garlic, minced
  • 1/2 red pepper, cut into thin strips
  • 1 tsp. Blue Crab Bay Co.® Herbs for Seafood or Garlic Herb Seasoning
  • Linguine for two
  • Parsley and lemon wedge, as garnish
  • Parmesan cheese, if desired
Pick fresh crabmeat carefully to remove any bits of shell. If using canned crabmeat, drain well. Finely shred the zucchini. Add olive oil and butter to skillet, and cook the shredded zucchini over high heat until it softens. Add the garlic, red pepper, and seasoning blend, and cook for a few minutes longer. Meanwhile, cook linguine in salted water per package instructions. Drain linguine, and gently mix in the crab with zucchini mixture. Garnish with fresh parsley and a lemon wedge. Sprinkle with Parmesan, if desired. Serves two.
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