Butter Crab Pasta

    Butter Crab Pasta

    3saves
    25min


    28 people made this

    Crab is served over angel hair pasta in an amazing butter sauce that also contains Champagne, praprika and sage.

    Ingredients
    Serves: 4 

    • 1/3 cup butter
    • 1/4 cup (60ml) Champagne or other sparkling white wine
    • 1 clove garlic, crushed
    • 1 pinch teaspoon paprika
    • 1 pinch teaspoon dried sage
    • 1 pinch ground ginger
    • 250g cooked crabmeat
    • 250g uncooked angel hair pasta
    • 1 tablespoon extra-virgin olive oil, or as needed
    • 1 pinch salt and black pepper, to taste
    • 1 tablespoon diced Italian flat leaf parsley, divided

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Melt the butter in a heavy frypan over medium-low heat then turn the heat to low and cook for about 5 minutes straining off any milk solids until the butter is caramel brown in colour.
    2. Pour in the wine, garlic, paprika, sage and ginger then cook and stir for about 5 minutes until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
    3. Bring a saucepan of lightly salted water to a boil over medium heat and drop in the pasta. Cook until just tender; about 4 minutes then drain.
    4. Place the pasta on serving plates and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley and serve immediately.

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