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help/FAQcdkitchen > recipes > by ingredient > pasta > angel hair pasta > angel hair pasta with crab
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Angel Hair Pasta With Crab
Recipe At A Glance
5 stars based on 4 reviews
Ready in: Under 30 minutes ?
Difficulty: 2/5
5 stars based on 4 reviews
Ready in: Under 30 minutes ? Difficulty: 2/5
Serves/Makes: 4
photo by: Robert
Click image to view
INGREDIENTS:
1 pound angel hair pasta
2 tablespoons butter
1/4 cup olive oil
1/2 cup sliced green onions
1 clove garlic, minced
2 medium tomatoes, peeled, seeded and diced
1/4 cup dry white wine
1 tablespoon lemon juice
1/2 pound cooked flaked crab meat
1/4 cup chopped parsley
Salt and pepper to taste
DIRECTIONS:
Have salted water boiling for pasta then start sauce. Cook onion, garlic, tomatoes in butter and oil until soft. Add wine, simmer 2 minutes. Add lemon and crab turn to warm.
Cook pasta as per package directions. Drain, toss with sauce. Garnish with parsley. Serve with grated Parmesan on the side.
NUTRITION:
678 calories, 22 grams fat, 89 grams carbohydrates, 27 grams protein per serving.
This Angel Hair Pasta With Crab recipe from CDKitchen serves/makes 4
Recipe ID: 54647
SUBMITTED BY:
REVIEWS:
4 Reviews
Guest: Jen 2012-05-04
This is a fantastic recipe and I have made it several times. The only thing I change is that I use halved cherry tomatoes. Thanks for this great meal idea!
Guest: Allison 2009-12-18
WOW - this was a great dinner! Even my 2 and 5 year old liked it! It could be made with other meat than crab... I am not a very good cook and this was surprisingly good! The only thing I would tell other cooks - have your ingredients ready before you start (rather than scrambling as I did). Enjoy!
REOlsen 2008-11-06
We varied this recipe by using lemon pappardelle instead of angel hair pasta, eliminating the lemon juice, reducing the pasta to eight ounces and the crab meat to twelve ounces, reducing the butter to one tablespoon, including a tablespoon or so of eggplant-red pepper puree in the sauteed crabmeat, and replacing the parsley with cilantro. Voila! This is an easy and elegant main or side dish, which we enjoyed with spinach-and-gorgonzola and the remaining citrus-accented white wine.
Guest: Jen 2012-05-04
This is a fantastic recipe and I have made it several times. The only thing I change is that I use halved cherry tomatoes. Thanks for this great meal idea!
Guest: Allison 2009-12-18
WOW - this was a great dinner! Even my 2 and 5 year old liked it! It could be made with other meat than crab... I am not a very good cook and this was surprisingly good! The only thing I would tell other cooks - have your ingredients ready before you start (rather than scrambling as I did). Enjoy!
REOlsen 2008-11-06
We varied this recipe by using lemon pappardelle instead of angel hair pasta, eliminating the lemon juice, reducing the pasta to eight ounces and the crab meat to twelve ounces, reducing the butter to one tablespoon, including a tablespoon or so of eggplant-red pepper puree in the sauteed crabmeat, and replacing the parsley with cilantro. Voila! This is an easy and elegant main or side dish, which we enjoyed with spinach-and-gorgonzola and the remaining citrus-accented white wine.
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