Crab Butter Noodles
Crab Butter Noodles
Ingredients
- 2 tablespoons avocado oil
- 1 stick unsalted butter, cubed
- 1/2 cup red onion, minced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried parsley
- 1 pound crab meat, picked clean
- 12 ounces spaghetti, cooked according to package directions
- 1/2 cup pasta water, reserved from cooking spaghetti
- 1 lemon, juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon chicken bouillon powder
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place a 12-inch hybrid skillet over medium heat on the stove. Add the avocado oil and allow it to heat for about 1 minute.
⏱️ 2 min
- 2
Add the cubed unsalted butter to the skillet with the avocado oil. Allow the butter to melt and become lightly bubbling.
⏱️ 2 min
- 3
Add the minced red onion and minced garlic to the skillet. Sauté for 2-3 minutes until fragrant and the onion has softened.
⏱️ 3 min
- 4
Stir in the Italian seasoning, red pepper flakes, freshly ground black pepper, and dried parsley. Cook for 1 minute, stirring constantly, to bloom the spices.
⏱️ 1 min
- 5
Gently fold the picked crab meat into the butter sauce in the skillet. Heat through for 1-2 minutes.
⏱️ 2 min
- 6
Add the cooked spaghetti to the skillet. Pour in 1/4 cup of the reserved pasta water to help create a silky sauce. Toss thoroughly to coat the spaghetti and crab in the sauce.
⏱️ 2 min
- 7
Sprinkle in the chicken bouillon powder, squeeze in the fresh lemon juice, and add the grated Parmesan cheese. Continue to toss and stir until the cheese is melted and the sauce has emulsified. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 8
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving. Serve immediately with extra Parmesan cheese on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Butter Noodles
- 2 tablespoons avocado oil
- 1 stick unsalted butter, cubed
- 1/2 cup red onion, minced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried parsley
- 1 pound crab meat, picked clean
- 12 ounces spaghetti, cooked according to package directions
- 1/2 cup pasta water, reserved from cooking spaghetti
- 1 lemon, juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon chicken bouillon powder
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place a 12-inch hybrid skillet over medium heat on the stove. Add the avocado oil and allow it to heat for about 1 minute.
⏱️ 2 min - 2
Add the cubed unsalted butter to the skillet with the avocado oil. Allow the butter to melt and become lightly bubbling.
⏱️ 2 min - 3
Add the minced red onion and minced garlic to the skillet. Sauté for 2-3 minutes until fragrant and the onion has softened.
⏱️ 3 min - 4
Stir in the Italian seasoning, red pepper flakes, freshly ground black pepper, and dried parsley. Cook for 1 minute, stirring constantly, to bloom the spices.
⏱️ 1 min - 5
Gently fold the picked crab meat into the butter sauce in the skillet. Heat through for 1-2 minutes.
⏱️ 2 min - 6
Add the cooked spaghetti to the skillet. Pour in 1/4 cup of the reserved pasta water to help create a silky sauce. Toss thoroughly to coat the spaghetti and crab in the sauce.
⏱️ 2 min - 7
Sprinkle in the chicken bouillon powder, squeeze in the fresh lemon juice, and add the grated Parmesan cheese. Continue to toss and stir until the cheese is melted and the sauce has emulsified. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 8
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving. Serve immediately with extra Parmesan cheese on the side, if desired.
⏱️ 1 min