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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Crab in Champagne butter sauce, served over angel hair pasta. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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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