Butter Crab Pasta

Butter Crab Pasta


28 people made this

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


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

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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