Restaurant-style Crab Cream Pasta with Canned Crabmeat
Restaurant-style Crab Cream Pasta with Canned Crabmeat

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, restaurant-style crab cream pasta with canned crabmeat. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Restaurant-style Crab Cream Pasta with Canned Crabmeat is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Restaurant-style Crab Cream Pasta with Canned Crabmeat is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook restaurant-style crab cream pasta with canned crabmeat using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Restaurant-style Crab Cream Pasta with Canned Crabmeat:
  1. Prepare 90 to 100 grams Pasta (short or long, either one is fine)
  2. Make ready 50 grams B. Canned crabmeat
  3. Prepare 30 ml A. Extra virgin olive oil
  4. Take 1 small clove A. Garlic (very finely chopped)
  5. Prepare 1/4 Onion (roughly chopped)
  6. Make ready 30 ml B. Milk
  7. Take 70 ml B. Heavy cream
  8. Make ready 2 tbsp B. White wine (or sake)
  9. Get 1 tsp B. Butter (optional)
  10. Prepare 50 grams B. Canned crabmeat
  11. Make ready 1 C. Parsley, green onion, any green garnish
  12. Take 1 C. Black pepper (whole freshly ground or coarsely ground)
  13. Get 1 Salt and pepper
Steps to make Restaurant-style Crab Cream Pasta with Canned Crabmeat:
  1. Put 3 liters of water in a large point and bring to a boil (this is the pasta water). When it's just about to boil, ad 2 tablespoons of salt (1% salt water).
  2. The amount of salt in the boiling water will affect the taste of the pasta, so measure it out properly. When the pasta water comes to a boil, turn the heat down very low.
  3. 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.
  4. When the garlic in Step 3 is lightly colored, add the onion and salt and pepper. Set the heat to low-medium.
  5. At the same time, put the pasta in the pasta water you brought to a boil in Step 2. Cook it for 30 seconds to a minute less than the time on the package. The heat should remain set to low.
  6. When the onion in Step 4 is translucent, turn the heat down to low and add the B. ingredients. Heat slowly.
  7. When the sauce starts to bubble around the edges, turn off the heat.
  8. Strain the al dente pasta into a colander, without totally draining off the pasta water. Transfer the pasta (no need to drain) to the Step 7 sauce.
  9. Mix the sauce and the pasta well over low-medium heat. When the sauce is bubbling and slightly thickened, turn off the heat.
  10. Make sure not to overcook the sauce, or it will turn grainy. Transfer to a serving plate, sprinkle with the C. ingredients, and serve.
  11. The only salt in the dish comes from the pasta water and the canned crabmeat, but I think it's just right.

So that is going to wrap this up with this exceptional food restaurant-style crab cream pasta with canned crabmeat recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!