Restaurant-style Crab Cream Pasta with Canned Crabmeat

Restaurant-style Crab Cream Pasta with Canned Crabmeat

There's no way this combination is not going to be delicious.
This cream pasta is very popular in my circle of friends.

Ingredients: 1 serving

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


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.

Story Behind this Recipe

I love crab, so I used convenient canned crabmeat to make a creamy pasta dish.