Calling all seafood lovers! I have a new, amazing recipe for you to try – creamy, cheesy crab pasta made with real crab, mushrooms, pepper and loads of cheese! This dish is packed with so much incredible flavor, you’ll be floored! And, you can have this delicious pasta on your table in just 30 minutes!
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This creamy crab pasta recipe has been in my family for years! The original recipe was for stuffed crab shells; we found the recipe in an old thrift-store cookbook. Stuffing shells can be a bit of a hassle, so I’ve tweaked the recipe a little bit over the years. I still enjoy the flavors of this dish just as much as I did when I was a child.
I recommend using real crab for this recipe. It can be a little more pricy than imitation crab but it’s worth the extra dollar. Real crab adds so much incredible flavor that just can’t be substituted!
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I have many, many more creamy, cheesy pasta recipes just like this one on my blog! Check out my pasta archives for more recipes: http://tatyanaseverydayfood.com/recipe-type/pasta-recipes/
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Hi Tatyana
What’s the difference in using regular wine and cooking wine in a recipe, I thought that cooking wine has a lot of salt in it.
You can definitely use regular wine. I would go with a pinot grigio or something light, and adjust the amount of salt since cooking wine does have a ton of salt added!
Don’t use “cooking wine” (Yuk!) Use regular dry white wine, something you wouldn’t mind drinking with the meal. You won’t miss the excess salt since crab is salty already.
I work with a cooking wine brand, just trying to share their products 🙂
Hey Tatyana, what can I use instead of the wine? Or do I necessarily need it in this recipe?
I recommend adding the wine if you can, it adds great flavor that you just can’t get from anything else. If you absolutely cannot use wine, chicken or veggie broth will work 🙂
You can use Mirin if you don’t want the alcohol, or Verjus which is also alcohol free. Mirin is slightly sweet, so you may want to cut it with water, 1:1
I tried this recipe, with a few substitutions. Unfortunately, it turned out ok, not great. The flavors were there, but I used mozzarella Pearl’s, which did not at all incorporate into the sauce. That makes sense, as mozzarella is made in boiling water. I think if I had used the kind that you get pre shredded in a bag it would have worked better.
I’m so sorry that the mozzarella didn’t incorporate well. I use the preshredded kind, too.