Restaurant-style Crab Cream Pasta with Canned Crabmeat

Name: Restaurant-style Crab Cream Pasta with Canned Crabmeat
Yield: 1 serving
Cuisine: American
Ingredients: 90 to 100 grams Pasta (short or long, either one is fine); 50 grams B. Canned crabmeat; 30 ml A. Extra virgin olive oil; 1 small clove A. Garlic (very finely chopped); 1/4 Onion (roughly chopped); 30 ml B. Milk; 70 ml B. Heavy cream; 2 tbsp B. White wine (or sake); 1 tsp B. Butter (optional); 50 grams B. Canned crabmeat; 1 C. Parsley, green onion, any green garnish; 1 C. Black pepper (whole freshly ground or coarsely ground); 1 Salt and pepper

cookpad.japan @cookpad_jp

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

Be careful not to heat for too long or at too high a temperature in Steps 7 and 9, or the sauce will become grainy. Add the crabmeat can liquid too. Recipe by *ai*

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

Be careful not to heat for too long or at too high a temperature in Steps 7 and 9, or the sauce will become grainy. Add the crabmeat can liquid too. Recipe by *ai*

cookpad.japan @cookpad_jp

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

Be careful not to heat for too long or at too high a temperature in Steps 7 and 9, or the sauce will become grainy. Add the crabmeat can liquid too. Recipe by *ai*

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

Be careful not to heat for too long or at too high a temperature in Steps 7 and 9, or the sauce will become grainy. Add the crabmeat can liquid too. Recipe by *ai*

Saved

Ingredients

1 serving

90to 100 grams Pasta (short or long, either one is fine)
50 gramsB. Canned crabmeat
30 mlA. Extra virgin olive oil
1 smallclove A. Garlic (very finely chopped)
1/4Onion (roughly chopped)
30 mlB. Milk
70 mlB. Heavy cream
2 tbspB. White wine (or sake)
1 tspB. Butter (optional)
50 gramsB. Canned crabmeat
1C. Parsley, green onion, any green garnish
1C. Black pepper (whole freshly ground or coarsely ground)
1Salt and pepper

Saved

Steps

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.