Restaurant-style Crab Cream Pasta with Canned Crabm

Name: Restaurant-style Crab Cream Pasta with Canned Crabmeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 to 100 grams Pasta (short or long, either one is fine); 50 grams B. Canned crabmeat; 30 ml A. Extra virgin olive oil; 1 small clove A. Garlic (very finely chopped); 1/4 Onion (roughly chopped); 30 ml B. Milk; 70 ml B. Heavy cream; 2 tbsp B. White wine (or sake); 1 tsp B. Butter (optional); 50 grams B. Canned crabmeat; 1 C. Parsley, green onion, any green garnish; 1 C. Black pepper (whole freshly ground or coarsely ground); 1 Salt and pepper

Servings: persons

90 to 100 grams Pasta (short or long, either one is fine)
50 grams B. Canned crabmeat
30 ml A. Extra virgin olive oil
1 small clove A. Garlic (very finely chopped)
1/4 Onion (roughly chopped)
30 ml B. Milk
70 ml B. Heavy cream
2 tbsp B. White wine (or sake)
1 tsp B. Butter (optional)
50 grams B. Canned crabmeat
1 C. Parsley, green onion, any green garnish
1 C. Black pepper (whole freshly ground or coarsely ground)
1 Salt and pepper

1
Put 3 liters of water in a large point and bring to a boil (this is the pasta water).
2
When it's just about to boil, ad 2 tablespoons of salt (1% salt water).
3
The amount of salt in the boiling water will affect the taste of the pasta, so measure it out properly.
4
When the pasta water comes to a boil, turn the heat down very low.
5
Put the A. ingredients in a cold frying pan, and cook the garlic over very low heat to transfer the flavor and fragrance to the oil.
6
When the garlic in Step 3 is lightly colored, add the onion and salt and pepper.
7
Set the heat to low-medium.
8
At the same time, put the pasta in the pasta water you brought to a boil in Step 2.
9
Cook it for 30 seconds to a minute less than the time on the package.
10
The heat should remain set to low.
11
When the onion in Step 4 is translucent, turn the heat down to low and add the B. ingredients.
12
Heat slowly.
13
When the sauce starts to bubble around the edges, turn off the heat.
14
Strain the al dente pasta into a colander, without totally draining off the pasta water.
15
Transfer the pasta (no need to drain) to the Step 7 sauce.
16
Mix the sauce and the pasta well over low-medium heat.
17
When the sauce is bubbling and slightly thickened, turn off the heat.
18
Make sure not to overcook the sauce, or it will turn grainy.
19
Transfer to a serving plate, sprinkle with the C. ingredients, and serve.
20
The only salt in the dish comes from the pasta water and the canned crabmeat, but I think it's just right.

8561

kcal

Calories

Fat

1680

Carbs

297

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 90 to 100 grams Pasta (short or long, either one is fine), 50 grams B. Canned crabmeat, 30 ml A. Extra virgin olive oil, 1 small clove A. Garlic (very finely chopped), and more.

Yes, Restaurant-style Crab Cream Pasta with Canned Crabmeat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Restaurant-style Crab Cream Pasta with Canned Crabmeat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions