Vermicelli with crab in champagne brown butter sauce

    Vermicelli with crab in champagne brown butter sauce


    27 people made this

    About this recipe: Pasta is topped with crab and a browned butter sauce in this quick, romantic dish.

    Serves: 4 

    • 75g butter
    • 60ml Champagne or other sparkling white wine
    • 1 clove garlic, minced
    • 1/8 teaspoon paprika
    • 1/8 teaspoon dried sage
    • 1 pinch ground ginger
    • 225g cooked crab meat
    • 250g vermicelli pasta
    • 1 tablespoon extra-virgin olive oil, or as needed
    • salt and black pepper to taste
    • 1 tablespoon chopped flat leaf parsley, divided

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Melt the butter in a heavy frying pan 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 colour. 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 the 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 (1)


    Wonderful and special dish! Am not too fond of pasta but this, being a very thin type of pasta without the ever present tomato sauce, is original and very good. Thank you for sharing! - 11 Sep 2011

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