The Richness of the Crab Butter is Irresistible! Crab and Tomato Cream Pasta
Try making this Italian restaurant style dish at home. You'll want to scoop up any leftover sauce with bread! I've only used ingredients you can keep in stock, so you can make this whenever you like. I recommend it for guests or parties too! It's also delicious with shrimp, scallops, or squid.
Finely chop the garlic, and saute in butter. When it's fragrant, add the canned tomatoes while crushing them. Add the canned crabmeat, wine, and crumbled soup stock cubes, and simmer for 10 to 15 minutes.
Add the cream and crab butter, simmer for 5 minutes and taste. If it needs salt, add some salted butter or Krazy Salt to season.
Boil the pasta, and serve with lots of sauce. (If the sauce is too thick, thin it out a little with the pasta water.)
I tried canned crab butter once, but it didn't taste good at all. Please be sure to taste whichever crab butter you are using first before adding it.
Story Behind this Recipe
I love the crab and tomato cream pasta that's served at Italian restaurants, but my husband was transferred to another office, and we had kids, so we don't have the opportunity to go to such restaurants anymore. So I decided to try making it myself. I was surprised at how delicious it was made with regular staple ingredients! The ingredients are a bit pricey, but it's much cheaper than eating out.
The key is the crab butter! Just adding a little bit of it makes such a difference to crab dishes. Crab butter is available in cans, but I usually buy fresh crab butter sold in the shells for about 160 yen each. I don't like having leftover cream, so I use up a whole carton, but I always use 2 servings of sauce and freeze the rest. When I have this sauce stocked in the freezer it makes me happy!