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.

Recently viewed

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

Write a review

Click on stars to rate