Name: Linguine with Crab, Lemon, Chile, and Mint
Yield: Makes 2 servings
Ingredients: 8 ounces linguine; Kosher salt; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 1/4 cup minced shallots; 1 teaspoon minced garlic; 1-2 Fresno chiles, red jalapeños, 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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Linguine with Crab, Lemon, Chile, and MintMarcus Nilsson

To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the chiles and the amount of lemon juice to your liking.

Recipe notes

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Recipe notes

Our 37 Best Crab Recipes

26 Ways to Cook With Crab

50 Ways to Cook With Fresh, Fragrant Mint

How to Buy and Store Crabs Like a Pro

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