Astoria Crab Pasta

Astoria Crab Pasta

21
Jeff 0

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

25 m servings 403 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 27 Ratings

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Most helpful positive review

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!

Most helpful critical review

Very disappointed using frozen crab-

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!

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 l...

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 garl...

Very disappointed using frozen crab-

I'm not a big fan of crab other than well made crab cakes. I also try to keep my meal lower fat and though I love butter, I try to keep it to a minimum. But I thought that the recipe looked go...

I love this recipe! The only thing I change is using shrimp instead of crab.

Excellent!

Wow, this recipe is a keeper!! I was so surprised when I tasted it, I felt like I was at a fancy restraunt. I used immitation crab meat, but you honestly couldn't tell. It turned out just del...

This recipe is incredibly light and bland. I would have given it 1 star, but because it will be so easy to jazz up in the future (like, 10x the garlic, 3x the spices and champagne!) I will give ...