Crabmeat Angel Hair Pasta

Main Course

Recipe courtesy of Holly Clegg's Trim and Terrific, Gulf Coast Favorites

Serves 6 to 8

  • 1 (8-ounce) package angel hair pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 pound sliced mushrooms
  • 1/2 cup chopped green onions
  • 1/3 cup chopped minced garlic
  • 1 tablespoon cornstarch
  • 1 (12 ounce) Can evaporated skim milk, divided
  • 1/3 cup white wine or cooking wine
  • 1 cup packed fresh baby spinach leaves
  • 1 pound lump or white crabmeat, picked through for shells
  • Salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

Crabmeat Angel Hair Pasta

Click image to enlarge


Cook pasta according to package directions, omitting any salt or oil.
Drain and set aside. 

In a large nonstick skillet, heat butter and oil and sautée mushrooms, green onions, parsley, and garlic over medium heat for about 5-7 minutes, or until tender. In a bowl, combine cornstarch with about 1/2 cup milk, and mix until smooth. Add to the pan and stir continuously. 

Gradually add wine and remaining milk, stirring until mixture thickens. Reduce heat and add spinach and crabmeat, stirring until spinach is wilted.
Season to taste. 

Toss with pasta and sprinkle with Parmesan cheese before serving.

Serve Hot.

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