Homemade Pasta Crab Ragu Sauce

Homemade Pasta Crab Ragu Sauce

This is an extravagant dish that uses sauce Américaine and crab meat. Enjoy with homemade pasta. If you don't have time for homemade, use store-bought pasta.


To make the homemade pasta:
Bread (strong) flour
200 g
50-60 g
Egg yolk
50 g
2 g
To make the crab ragu sauce:
Canned crabmeat
1 can
Shimeji mushrooms
1 package
1 clove
Olive oil
as needed
★ Canned diced tomatoes
1 can
★ Water
400 ml
★ Sake
3 tablespoons
★ Sauce Américaine
2 tablespoons
★ Sugar
1 teaspoon
★ Yuzu
a pinch
Heavy cream
200 ml
to taste


1. Knead together the pasta dough until it comes together, then wrap in plastic wrap. Let sit in the refrigerator for 2-3 hours minimum, ideally for 1-2 days.
2. Thinly slice the onions and garlic. Chop off the stem ends of the shimeji mushrooms and shred into small clumps.
3. Put the olive oil in a frying pan, sauté the garlic and onions until tender, add the shimeji mushrooms and continue to sauté over high heat.
4. Add the ★ ingredients, then reduce to low heat when it starts to boil. Simmer over low heat while stirring until it cooks down by half.
5. Prepare the dough from Step 1 in a pasta machine to flatten: Cut the dough in half, dust with flour, then roll out with a rolling pin until it is thin enough to fit into the pasta machine.
6. First, put the roller setting on the thickest setting, then gradually reduce so that the dough becomes 2 mm thick. ※ Be sure to dust the dough as you work.
7. Cut the dough into 1 cm wide, 20 cm long ribbons.
8. Add the heavy cream to the sauce from Step 4 and lightly simmer.
9. Boil the pasta from Step 7 for 2-3 minutes, then add it to the sauce while quickly mixing. Season with salt to taste.
10. Transfer to a plate, and garnish with parsley as desired.
11. I made homemade sauce Américaine. I haven't posted the recipe yet so stay tuned.

Story Behind this Recipe

I unexpectedly had some leftover crab legs, so I made a pasta sauce with them.