• 4servings
  • 10minutes
  • 403calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, C, D
MineralsFluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1/3 cup butter

  2. 1/4 cup Champagne or other sparkling white wine

  3. 1 clove garlic, minced

  4. 1/8 teaspoon paprika

  5. 1/8 teaspoon dried sage

  6. 1 pinch ground ginger

  7. 8 ounces cooked crabmeat

  8. 1 (8 ounce) package uncooked angel hair pasta

  9. 1 tablespoon extra-virgin olive oil, or as needed

  10. salt and black pepper to taste

  11. 1 tablespoon chopped Italian flat leaf parsley, divided

Instructions Jump to Ingredients ↑

  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.


Send feedback