Linguine tossed with fresh crab meat in light bisque sauce.

Somehow I feel like the crustacean flavor is on the milder end of the spectrum and the dish could be greatly enhanced with that taste of the sea came out made richer and bolder. The dish should exude a briny, sea water aroma.

Also, I prefer the use of chunky lump crab meat instead of the shredded sort for the meaty firm texture and the intense vibrant sweet taste