Crab And White Wine Pasta Recipes

CRAB PASTA IN A CREAMY GARLIC WHITE WINE SAUCE

Crab Pasta in a Creamy Garlic White Wine Sauce image

Found this wonderful recipe on a long distance runners blog. Wonderfully creamy and easy to make. Adjust the flour and milk depending on how creamy or thick you want your sauce. Ingredients as is will give you a very thick sauce.

Provided by DSimone

Categories Low Cholesterol

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb pasta
2 tablespoons butter, separated
1 onion, finely chopped
4 garlic cloves, minced
1 cup dry white wine
salt & pepper
1/4 cup flour
1 cup milk
1 lb crabmeat

Steps:

Cook pasta and set aside.
Melt butter in small skillet. Add garlic and onion and cook until tender. Add wine and cook until liquid reduces to half. Add salt and pepper.
In large skillet, heat 1 tbs butter and flour. Cook until smooth. Add milk slowly, stirring to smooth out. Add onion mixture, stir, Add crab meat, stir. Add pasta and stir.
Serve with grated romano cheese.

Nutrition Facts : Calories 350.1, Fat 5.3, SaturatedFat 2.7, Cholesterol 35.7, Sodium 519.8, Carbohydrate 49.5, Fiber 2.2, Sugar 2.4, Protein 19.5

CRAB AND WHITE WINE PASTA

Crab and White Wine Pasta image

I am on the look out for easy crab recipes for when we go on holiday next year and we usually are eating crab at least once if not two or three times a day. This one is from Australian Good Food and submitted by a reader.

Provided by ImPat

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

400 g trofie pasta
1 tablespoon olive oil
20 g butter
500 g cherry tomatoes (or grape or tear drop tomatoes)
3 garlic cloves (finely chopped)
1 cup dry white wine (250ml)
300 ml light cream
140 g crabmeat
1/2 bunch basil (leaves finely sliced)
2 tablespoons parmesan cheese (grated)

Steps:

Cook pasta in a large saucepan of salted boiling water according to packet direction and then drain BUT reserving 1/4 cup of cooking water and then return pasta to pan.
Meanwhile heat oil and butter in a large frying pan on medium, until butter is foaming and add tomatoes and garlic and cook for 3 to 4 minutes, until tomatoes begin to soften.
Using back of a spoon, lightly crush tomatoes to release juices and add wine and simmer, stirring occasionalyy, for 15 minutes, until sauce thickens slightly and season with salt and pepper to taste.
Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1 to 2 minutes until heated through and then stir through basil.
Add sauce to pasta and gently toss to combine and divide pasta between serving bowls, scatter over parmesan and serve.

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