Astoria Crab Pasta Recipe - Allrecipes.com
Astoria Crab Pasta Recipe
  • READY IN 25 mins

Astoria Crab Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2009

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
Jan 10, 2011

Very disappointed using frozen crab-

 
Jan 03, 2011

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.

 
Apr 06, 2009

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.

 
Nov 18, 2010

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 good so I gave it a shot. I was pleasantly surprised! I liked it very much and will definitely be making it again.

 
Nov 16, 2010

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

 
Nov 04, 2010

Excellent!

 
Feb 01, 2010

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 delicious! My fiance was a little skeptikal because the sauce is light, but one bight changed his mind. This recipe is wonderful, will make it again and again! Thanks for sharing Jeff!

 

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Nutrition

  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 534 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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