Angel Hair Pasta with Alaska King Crab

Angel Hair Pasta with Alaska King Crab

11 minutes 24 servings servings


  • 12 lb Red King Crab Legs & Claws 14-17 Count Splits 491829

  • 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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