Butter Crab Pasta

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    Butter Crab Pasta

    Butter Crab Pasta

    (30)
    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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    Reviews and Ratings
    Global Ratings:
    (30)

    Reviews in English (30)

    by
    16

    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)

    by
    12

    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)

    by
    12

    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)

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