Introduction
This creamy Crab Newburg with Tagliatelle is a luxurious seafood pasta dish that feels straight out of a fine coastal bistro. Sweet, tender crab meat is gently simmered in a rich sherry cream sauce and tossed with silky tagliatelle noodles for a meal that’s indulgent yet simple enough for a weeknight dinner. Perfect for seafood lovers, this comforting pasta is a showstopper for special occasions, romantic dinners, or holiday menus.
Why You’ll Love This Recipe
- Velvety, restaurant-quality sauce made in under 30 minutes
- Buttery, tender crab pairs beautifully with fresh tagliatelle
- Easy to make ahead and reheat without losing flavor
- Perfect for elegant dinner parties or cozy date nights
- Customizable with shrimp, lobster, or scallops
Ingredients Needed
For the Crab Newburg Sauce
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- ½ cup milk
- ¼ cup dry sherry (or white wine)
- ½ tsp Dijon mustard
- ¼ tsp cayenne pepper (optional)
- Salt and pepper to taste
For the Crab
- 1 lb fresh lump crab meat, drained and picked over
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
For the Pasta
- 12 oz tagliatelle noodles (fresh or dried)
- Salt for pasta water
Garnish
- Fresh parsley, chopped
- Lemon wedges
- Grated Parmesan cheese (optional)
Step-by-Step Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil and cook tagliatelle according to package instructions. Drain and set aside. - Sauté the Aromatics
In a large skillet, melt butter with olive oil over medium heat. Add shallot and garlic, sauté until fragrant and translucent, about 2 minutes. - Make the Roux
Stir in flour and cook for 1 minute, whisking constantly to form a smooth paste. - Build the Sauce
Gradually whisk in cream, milk, and sherry. Cook until thickened and smooth, about 3–4 minutes. - Season and Add Crab
Stir in mustard, cayenne, lemon juice, Worcestershire, salt, and pepper. Gently fold in crab meat and simmer on low for 3 minutes to warm through. - Combine with Pasta
Add cooked tagliatelle to the pan and toss gently to coat in the rich Newburg sauce. - Serve
Garnish with parsley, Parmesan, and lemon wedges before serving warm.
Tips for Success
- Use fresh lump crab meat for the best flavor and texture.
- Do not overcook the crab—it only needs gentle warming.
- Whisk continuously when adding cream to avoid lumps.
- Adjust thickness with extra milk if sauce becomes too thick.
- For extra depth, add a splash of brandy before serving.
Variations & Substitutions
- Seafood Mix: Add shrimp, scallops, or lobster chunks for a deluxe version.
- Non-Alcoholic: Replace sherry with seafood stock or cream.
- Spicy Twist: Add a dash of Old Bay seasoning or smoked paprika.
- Low-Carb Option: Serve over zucchini noodles or spaghetti squash.
- Cheesy Upgrade: Stir in a bit of Gruyère or Parmesan before serving.
Serving Suggestions
- Serve with a crisp green salad and warm garlic bread.
- Pair with a glass of chilled Chardonnay or Pinot Grigio.
- Add roasted asparagus or sautéed spinach for balance.
- Great as a main course for date nights or holiday meals.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Cool completely, then freeze for up to 2 months.
- Reheat: Warm gently in a skillet with a splash of cream or milk until creamy again. Avoid microwaving at high heat to prevent curdling.
Frequently Asked Questions
Can I use frozen crab meat?
Yes! Just thaw completely and drain well before using to prevent excess moisture.
Can I make this ahead of time?
You can prepare the sauce up to a day ahead. Reheat gently and toss with freshly cooked pasta before serving.
How do I thicken the sauce if it’s too thin?
Simmer for a few extra minutes or whisk in a small amount of flour dissolved in cream.
Can I make this gluten-free?
Yes, use gluten-free pasta and replace flour with cornstarch or a gluten-free blend.
What’s the best pasta substitute?
Fettuccine, linguine, or pappardelle also pair beautifully with Newburg sauce.
Servings: 4 people
Calories: 520kcal
Cost: Medium
Equipment
- large pot For cooking the pasta
- large skillet For preparing the sauce
- whisk To blend sauce smoothly
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup dry sherry (or white wine)
- 1/2 tsp Dijon mustard
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 lb fresh lump crab meat, drained and picked over
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 12 oz tagliatelle noodles (fresh or dried)
- Fresh parsley, chopped
- Lemon wedges
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook tagliatelle according to package instructions. Drain and set aside.
- In a large skillet, melt butter with olive oil. Add shallot and garlic; sauté until fragrant and translucent.
- Stir in flour and whisk for 1 minute to create a smooth base.
- Gradually whisk in cream, milk, and sherry. Simmer until thickened and smooth.
- Add mustard, cayenne, lemon juice, Worcestershire, salt, and pepper. Fold in crab and cook on low for 3 minutes.
- Toss the pasta with the sauce until evenly coated. Garnish with parsley and lemon wedges before serving.
Notes
Use fresh lump crab meat for the best flavor. If the sauce thickens too much, thin it with a splash of milk. Avoid overcooking crab meat to keep it tender.
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 780mg | Fiber: 2g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 10mg
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