30 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 7
  • 3 Rating Star 5
  • 2 Rating Star 2
  • 1 Rating Star 1

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

Advertisement

Ingredients

Directions

  • 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.

    Ads will not print with your recipe
  • 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.

  • 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.

Nutrition Facts

403.36 calories; 18.79 g protein; 32.54 g carbohydrates; 20.95 g fat; 83.23 mg cholesterol; 437.29 mg sodium.Full Nutrition


Reviews (24)

Read All Reviews

Most helpful positive review

04/06/2009
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.
(12)

Most helpful critical review

01/10/2011
Very disappointed using frozen crab-
(6)
30 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 7
  • 3 Rating Star 5
  • 2 Rating Star 2
  • 1 Rating Star 1
05/14/2009
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!
(17)
04/06/2009
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.
(12)
01/03/2011
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.
(12)
02/01/2010
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!
(6)
03/16/2009
I found this recipe to be very tasty very easy and very quick. I also appreciated how detailed the directions were as I am new to the kitchen. Thanks!
(6)
11/04/2010
Excellent!
(6)
11/16/2010
I love this recipe! The only thing I change is using shrimp instead of crab.
(6)
11/18/2010
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.
(6)
01/10/2011
Very disappointed using frozen crab-
(6)