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Creamy Dungeness Crab Pasta

Crabs! Pasta! Perfection!

Prep Time

5 minutes

Cook Time

25 minutes




3 Tbsp Butter

1 tsp Tulkoff Chopped Garlic in Oil

2 Tbsp Tulkoff Chesapeake Sauce

1/3 cup Dry white wine

1/2 lb Fettuccine

1/2 cup Cooked dungeness crab meat

Parmesan cheese, grated as optional garnish

Fresh chopped parsley, as optional garnish


Melt the butter in a heavy sauce pan over medium heat. Add the Garlic In Oil, until fragrant. Stir in the Chesapeake Sauce and wine. Simmer for 10 minutes, thinning with additional white wine if the sauce is too thick.

While the sauce is simmering, cook the fettuccine in rapidly boiling salted water until soft, but firm. Drain.

Reduce heat to low and gently add the crab meat to the sauce and season with salt and pepper per taste. Add the pasta and toss to combine well.

Garnish with parsley and parmesan cheese.