Ingredients

A bit of crab goes a long way with this creamy sauce. White wine and lemon juice help cut the richness of the half-and-half and heavy cream. Serve this dish the next time the boss comes to dinner! Crab Linguine 1/2 cup chicken broth 1/2 cup white wine 1 cup half-and-half 1/2 cup heavy cream 2 teaspoons butter, softened 1 tablespoon all-purpose flour 1/2 pound crabmeat 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped green onions 1/2 teaspoon salt 1 tablespoon lemon juice 8 ounces linguine 1 tablespoon butter 2 tablespoons freshly grated Parmesan cheese

Description

In A Skillet Combine Chicken Broth And White Wine. Boil Until Reduced To 1/3 Cup. Remove From The Heat And Slowly Whisk In Half-and-half And Cream, Stirring Constantly Until Blended. Return To The Heat And Simmer Until The Mixture Is

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