Astoria Crab Pasta recipe

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Ingredients

⅓ cup butter
¼ cup Champagne or other sparkling white wine
1 clove garlic, minced
⅛ teaspoon paprika
⅛ teaspoon dried sage
1 pinch ground ginger
8 ounces cooked crabmeat
1 (8 ounce) package uncooked angel hair pasta
1 tablespoon extra-virgin olive oil, or as needed
salt and black pepper to taste
1 tablespoon chopped Italian flat leaf parsley, divided

Nutrition Info

403.4 calories
carbohydrate: 32.5 g
cholesterol: 83.2 mg
fat: 21 g
fiber: 2.1 g
protein: 18.8 g
saturatedFat: 10.3 g
servingSize: -
sodium: 437.3 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.

  2. Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.

  3. 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.

Recipe Yield

4 servings

Recipe Note

Crab in Champagne butter sauce, served over angel hair pasta.

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