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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate