You Don’t Have To Be A Chef For This Astoria Crab Pasta Recipe

AdobeStock by Bruna Branco


  • 1/3 cup butter
  • 1/4 cup Champagne or other sparkling white wine
  • 1 clove garlic, minced 1/8 teaspoon paprika 1/8 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


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.

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.

Stay Connected