· Kosher salt· 1 pound smoked sausage, such as kielbasa, sliced 1/2-inch-thick· 1 tablespoon neutral oil, such as canola or vegetable oil· 1 cup unsalted butter (2 sticks)· 6 garlic cloves, minced· 1 cup chicken broth or seafood stock· 2 1/2 teaspoons seafood seasoning, such as Old Bay· 1 1/2 teaspoons Cajun seasoning· 1/2 teaspoon red-pepper flakes, or to taste· 2 tablespoons lemon juice (from 1 lemon)· 1 (16-ounce) box linguine· 1 pound lump crab meat· 1 recipe sheet-pan shrimp boil· 1 tablespoon chopped fresh parsley leaves
Step 1Bring a large pot of salted water to boil for the pasta.Step 2As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.Step 3Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)Step 4Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.Step 5Cook pasta in salted water according to package directions. Drain and set aside.Step 6Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.