Lump Crab & Creole Tomato Linguine

The Creole Tomato – Louisiana Agricultural Product

The Creole Tomato is a popular agricultural product of Louisiana.  It was specifically designed to be grown in the hot, muggy bayou climate of Louisiana.  Although it was proposed as the official state vegetable plant of Louisiana in 2003, the bill did was stalled at its 3rd reading in the Senate.

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Recipe for Lump Crab & Creole Tomato Linguine

Ingredients for Lump Crab & Creole Tomato Linguine

• 1 pound jumbo lump crab meat
• 1 pound cooked linguine
• 1/4 cup olive oil
• 4 cloves sliced garlic cloves
• 1/4 cup minced shallots
• 1/4 cup minced parsley
• 2 tablespoons chopped basil
• 1 cup diced Creole tomatoes
• 1 cup evaporated skim milk
• salt and pepper to taste

Direction for Lump Crab & Creole Tomato Linguine

1. In a heavy sauce pan, heat olive oil and sauté garlic and shallots 1-2 minutes.
2. Add herbs and tomatoes. cook an additional 2 minutes.
3. Slowly add evaporated skim milk, whisking constantly and bring to a boil.
4. Reduce to simmer and add half of the crab meat to flavor the sauce. cook until slightly thickened, stirring often.
6. When the sauce holds to the back of the spoon, gently fold in the other half of the crab meat. Cook an additional 2 to 3 minutes, just to heat meat through.
7. Season to taste using salt and pepper.
9. Tossed with cooked linguine.

Makes 6 servings

Per serving:

Calories: 250 Sodium: 1115 mg

Total Fat: 7 grams Dietary Fiber: 2 grams

Saturated: 1.5 grams Carbohydrates: 18 grams

Cholesterol: 83 mg Protein: 25 grams

Recipe from Chef John Folse – www.jfolse.com

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Tasty Creole Tomato Treats

[wpzon keywords="creole tomato"]

One Response to “Lump Crab & Creole Tomato Linguine”

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