My Dad'S Crab Pasta

13 ingredients
4 steps

Ingredients

  • 1 lb. Lump or Jumbo Lump Crab
  • 1 lb. wide pasta such as fettuccine or tagliatelle
  • 3/4 cup dry white wine - I use Spanish whites Albarino or Verdejo
  • 1/4 cup cream
  • 6 tablespoons unsalted butter - divided
  • 4 tablespoons olive oil - divided
  • 6 tablespoons shallots - chopped
  • 6 tablespoons leeks
  • 1/2 cup parmesan - grated
  • 1/2 lemon
  • salt + pepper
  • medium pinch crushed red pepper
  • 3 tablespoons parsley - chopped

Directions

  1. 1
    Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a pan over a medium heat. Add the leeks and shallots and salt and pepper. They do not want to take on color so if they start to char add a little of the wine so they steam a little. When the leeks and shallots begin to become translucent, about 3-5 minutes, add in 1/2 of the wine and reduce.
  2. 2
    Boil heavily salted water for the pasta. Cook the pasta for 10 minutes or as directed on the box for al dente.
  3. 3
    Once the wine has reduced by half add in crab and saute, salt again to taste as needed. Once the crab has been heated, again about 3-5 minutes add in remaining wine, butter and red pepper, cook for another 3 minutes. Add in cream, heat to warm.
  4. 4
    Drain pasta and toss with remaining olive oil. To serve family style layer the pasta, crab sauce, parmesan and parsley in a wide bowl. Squeeze lemon juice on top and lightly toss.

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