Pasta with snow crab

Pasta with snow crab


  • 750 ml (3 cups) your choice of wheat pasta, cooked (set aside 2 cups of the cooking water)
  • 1 red onion, brunoised (finely diced)
  • 2 cloves garlic, chopped
  • 125 ml (½ cup) white wine
  • 125 ml (½ cup) low-fat fromage frais
  • 1 lemon (juice and zest)
  • Pepper to taste
  • 500 ml (2 cups) asparagus, blanched and cooled, cut into pieces
  • 454 g (1 lb.) snow crab, fresh or frozen and well drained


  • Cook the pasta according to the package instructions.
  • In a large saucepan coated with nonstick cooking spray, brown the onion for 2 minutes, then add the garlic and cook for one more minute.
  • Deglaze with the white wine, reduce until almost dry, about 5 minutes, then add the pasta cooking water.
  • Add the fromage frais lemon and pepper and mix well with a whisk.
  • Add the asparagus, crab and pasta. Correct the seasoning if needed.

Special Note

Recipe presented in collaboration with Kilo Solution Magazine