Creamy Crab and Asparagus Pasta

Creamy Crab & Asparagus Pasta

Posted by Sena Wheeler on

Creamy Crab & Asparagus Pasta

Creamy Crab & Asparagus Pasta

This one is both decadent and fancy and loaded with jumbo lump crab meat. It’s creamy, it’s herby, and it’s absolutely delicious. And the perfect holiday pasta dish whether it’s seven fishes or just any old holiday celebration.


  • 4 tablespoons butter

  • 1 garlic clove; minced

  • 1 bunch of asparagus; chopped into 2 inch pieces

  • salt and pepper

  • 3/4 cups white wine

  • 1 - 2 cups chicken broth

  • 8 ounces creme fraiche

  • 2 tablespoons fresh chives

  • 2 tablespoons fresh basil; chopped

  • zest from 1 lemon

  • 1 pound colossal lump crab meat


  1. In a large skillet, melt the butter. Add the garlic and asparagus. Sprinkle with salt and pepper. Add the wine and let it evaporate. Add one cup of chicken stock. Cook for 3 - 5 minutes. Add creme fraiche, chives, and lemon zest. Continue cooking until thickened.

  2. Meanwhile cook the pasta. Add the pasta, the basil, and the crab meat to the skillet. Cook for 3 - 5 minutes until combined and heated through.

  3. Top with additional chives and basil to serve.


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