Crab Angel Hair Pasta

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Prep Time: 10min | Servings: 5 Servings

Create an elegant night with seafood pasta. Light and delicate angel hair pasta tossed in white wine sauce with tomatoes and topped with crab meat.

  • 1 lb. Crab Meat (Claw)
  • 8 oz. Angel Hair Pasta
  • 2 TBSP Butter
  • 1/4 Cup Olive Oil
  • 1/2 Cup Sliced Green Onions
  • 1 Clove Garlic, Minced
  • 2 Medium Tomatoes, Peeled and Diced
  • 1/4 Cup Dry White Wine
  • 1 TBSP Lemon Juice
  • Salt and Pepper to Taste

Garnish

  • 1/4 Cup Chopped Parsley
  • Grated Parmesan cheese

  • Bring a large pot of salted water to a boil.

  • Peel and dice tomatoes.

  • Slice green onions and mince garlic.

  • Measure butter, olive oil, white wine, and lemon juice.

  • Pick over 1 lb crab meat to remove any shells.

  • Have parsley and Parmesan ready for garnish.

  • Cook pasta: Boil angel hair in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

  • Sauté aromatics: In a large skillet over medium heat, melt butter with olive oil. Add green onions, garlic, and tomatoes; cook until softened.

  • Deglaze: Pour in white wine and simmer for 2 minutes to reduce.

  • Combine: Stir in lemon juice and crab meat; keep warm without overcooking.

  • Toss pasta: Add angel hair to skillet, tossing gently. If needed, use reserved pasta water to help the sauce coat the noodles.

  • Garnish & serve: Transfer to plates or a platter, sprinkle with parsley and Parmesan, and finish with salt and pepper.