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Angel Hair Pasta with Alaska King Crab

Prep Time 11 minutes
Yield 24 servings servings
Angel Hair Pasta with Alaska King Crab


  • 12 lb
  • 24 oz Shallot, finely chopped
  • 12 oz Butter
  • 1 Gallon Heavy Cream
  • 1 Quart Fish Stock
  • 1/4 Cup Roux
  • 2 Quarts Papaya (Diced)
  • 1/4 Cup Tarragon, chopped
  • 1/3 Cup Lemon Juice
  • to Taste Salt & Pepper
  • 9 lb Angel Hair Pasta, cooked
  • 1-1/2 Cups Grated Parmesan Cheese


1. Sauté shallots in butter in a large saucepan until translucent.

2. Add cream; bring to a boil and reduce by half, stirring occasionally.

3. Whisk in fish stock and bring to a boil.

4. Thicken sauce by whisking in roux as needed.

5. Stir in 6 lbs. steamed King Crab meat (from thawed legs with meat removed and cut into chunks), papaya and tarragon; simmer 2-3 minutes, or until hot.

6. Stir in lemon juice and season to taste with salt and pepper. Keep warm.

7. For each serving: Toss 6 oz. cooked pasta with one heaping cup of sauce. Arrange on serving plate with 2 Alaska King Crab Split Legs. Sprinkle pasta with 1 Tbsp. Parmesan.



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