Butter Crab Pasta

    25 minutes

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

    28 people made this

    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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    Reviews in English (26)


    Very good recipe. I didn't have any white wine (we're red wine drinkers in this house!), so I added 2 Tbs. of lemon juice instead. Worked out perfectly. Thanks for the recipe!  -  13 May 2009  (Review from Allrecipes USA and Canada)


    I've made this several times now and I know I'll be making it again in the future. I just used a cheap white wine that I had around for cooking and thought it was still delicious so don't feel like you need the sparkling wine. I was using fresh crab meat, which I always recommend. Canned meat just doesn't compare, though if you don't have enough fresh for a whole batch I found mixing a little bit of lump meat in helps spread it out but still tastes good.  -  29 Dec 2010  (Review from Allrecipes USA and Canada)


    FANTASTIC!!! This was so good. I am a fan of a heavier sauce, but my hubby loves light evoo sauces. This was perfect. he loved the flavors, and I did as well. Although I always add WAY more garlic then they say to.  -  06 Apr 2009  (Review from Allrecipes USA and Canada)