Dublin Bay Crab Linguine: A Taste of Coastal Ireland

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Dublin Bay Crab Linguine is a dish that celebrates the sweet and delicate flavors of crab meat, accented by the richness of pasta and aromatic herbs. This recipe is perfect for seafood lovers and those seeking a taste of Ireland’s coastal bounty. Whether enjoyed as a light lunch or a satisfying dinner, this dish promises to impress with its simplicity and depth of flavor.


For the Dublin Bay Crab Linguine:

  • 1 lb linguine pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
  • 1/2 cup dry white wine
  • 1 lb fresh Dublin Bay crab meat, picked over for shells
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • Grated Parmesan cheese, for serving (optional)


1. Cook the Linguine:

  • Bring a large pot of salted water to a boil.
  • Add the linguine pasta and cook according to package instructions until al dente.
  • Drain the pasta, reserving about 1 cup of the pasta cooking water.

2. Prepare the Sauce:

  • In a large skillet or frying pan, heat olive oil over medium heat.
  • Add minced garlic and red pepper flakes (if using). Cook for about 1 minute until garlic is fragrant but not browned.
  • Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly.

3. Add the Crab Meat:

  • Gently stir in the fresh Dublin Bay crab meat, ensuring it is evenly distributed in the skillet.
  • Cook for 2-3 minutes until the crab meat is heated through.

4. Combine with Pasta:

  • Add the cooked linguine to the skillet with the crab meat and sauce.
  • Toss gently to combine, adding reserved pasta cooking water a little at a time as needed to loosen the sauce and coat the pasta evenly.

5. Season and Serve:

  • Stir in lemon zest and juice, fresh parsley, salt, and freshly ground black pepper to taste.
  • Taste and adjust seasoning if needed.

6. Serve:

  • Divide the Dublin Bay Crab Linguine among serving plates or bowls.
  • If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.
  • Garnish with additional chopped parsley and lemon wedges, if desired.
  • Serve immediately, accompanied by crusty bread or a side salad.

Tips for Success:

  • Crab Meat Selection: Use fresh Dublin Bay crab meat for the best flavor and texture. If using canned crab meat, drain and rinse it before adding to the skillet.
  • Pasta Cooking Water: The starchy pasta cooking water helps to create a silky sauce that clings to the pasta. Add it gradually to achieve the desired consistency.
  • Adjusting Heat: Control the level of spiciness by adjusting the amount of red pepper flakes added to the garlic oil.
  • Garnish: Fresh herbs like basil or dill can be used in place of parsley for a different flavor profile.


  • Creamy Sauce: For a richer sauce, add a splash of heavy cream or half-and-half along with the crab meat.
  • Vegetables: Enhance the dish with sautéed cherry tomatoes, spinach, or asparagus tips for added color and nutrition.
  • Seafood Medley: Incorporate other seafood such as shrimp or scallops along with the crab meat for a seafood linguine medley.


Dublin Bay Crab Linguine is a delightful dish that captures the essence of coastal Irish cuisine with its fresh crab meat and aromatic seasonings. This recipe showcases the natural sweetness of Dublin Bay crab in a simple yet elegant pasta preparation that is sure to impress. Whether enjoyed on a special occasion or as a comforting weeknight meal, Dublin Bay Crab Linguine promises a taste of the sea with every forkful. Embrace the flavors of Ireland’s coastline with this delicious and satisfying dish, and savor the culinary journey it offers.

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Written by Robert Zelesky

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