Vermicelli with crab in champagne brown butter sauce

    Vermicelli with crab in champagne brown butter sauce

    (29)
    10saves
    25min


    27 people made this

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

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (29)

    Reviews in English (29)

    Déesse-en-France
    0

    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

    by
    16

    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!  -  13 May 2009  (Review from Allrecipes US | Canada)

    by
    12

    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.  -  29 Dec 2010  (Review from Allrecipes US | Canada)

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