Garlicky Crab and Brown Butter Pasta
Published April 2, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 1pound pappardelle, fettuccine or other wide, flat noodles
- ½cup unsalted butter
- 4garlic cloves, finely grated
- 2tablespoons finely chopped parsley, plus more for sprinkling
- 1lemon, halved
- 8ounces cooked crab meat (fresh picked or canned), drained
Nutritional analysis per serving (4 servings)
699 calories; 29 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 84 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 27 grams protein; 523 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of generously salted water to a boil. Cook pappardelle according to package instructions until 2 minutes shy of al dente.
- Step 2
Meanwhile, heat butter in a large, deep-sided skillet or Dutch oven over medium heat, stirring frequently and scraping the bottom of the pot with a wooden spoon, until milk solids turn a golden brown and smell sweet and nutty, about 7 minutes.
- Step 3
Immediately add garlic and parsley and cook, stirring constantly, until the garlic has melted into the butter and the parsley turns a slightly darker shade of green, about 1 minute. Squeeze in the juice of half the lemon and season well with salt and pepper, then reduce the heat to low to keep warm as the pasta finishes cooking. Cut the remaining lemon half into wedges and set aside.
- Step 4
When the pappardelle is ready, reserve 2 cups of pasta cooking water and drain the pasta. Stir the pasta and ½ cup of pasta water into the butter mixture until well combined and pasta is well coated in a shiny, smooth sauce. Add pasta water if dry, stirring in ½ cup at a time. Add crab and stir gently until warmed through.
- Step 5
Serve garnished with more parsley, black pepper and reserved lemon wedges.
Private Notes
Comments
I liked this, but it seems like, more than most recipes, there's a direct correlation between the quality of the ingredients and the quality of the final result. I used canned crab and a normal stick of butter and you can barely taste it, but I bet this would be killer with high-end butter and fresh or at least high-quality pre-picked crab. Go hard or don't go at all.
This was good and easy - a light-flavored summer crab pasta - meat picked from one average Dungeness crab (did not weigh) + 8 oz. pappardelle made dinner for two plus lunch leftovers. Added some red pepper flakes with the garlic and a splash of sherry with the lemon. Topped with grated parmesan.
This often occurs with pickling, too. Just a reaction. Safe to eat.
SO good! I bought and boiled a crab, but everything about this recipe was delicious. The brown butter had a perfect nutty flavor. I used a little less pasta than the recipe called for, but I could have used the full amount. My toddler even liked it! Also it was super easy to make.
I have made this a couple of times. First time, too dry. Second time too soupy. Can’t get the sauce, silkycand perfect. Help?
For seasoning, I use "Aglio Olio" from Trader Joe's: a good dry mix of garlic, sea salt, parsley, red chili flakes, red bell pepper and safflower oil. Stir it in with the garlic and parsley. I use a 6 oz can of white crabmeat - appropriate for someone on a tight budget, you know. For more flavor, reserve the liquid from the can and use less pasta water.