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Angel Hair Pasta with Alaska King Crab


Red King Crab Legs & Claws 14-17 Count Splits (1/10 lb) 491829.


12  LBs Red King Crab Legs & Claws 14-17 Count Splits (1/10 lb) 491829
24  oz Shallots (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  LBs 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.