Crab Newburg with Tagliatelle Recipe: Rich & Elegant Dish

The first time I made Crab Newburg with Tagliatelle, I felt like I had brought the flavors of the coast straight into my kitchen.

The creamy Newburg sauce wrapped around the pasta like a warm hug, while the sweet crab meat made every bite feel indulgent. I remember sitting down with my first bowl, feeling both cozy and fancy at the same time.

What surprised me most was how easy it was to put together such an elegant dish. Now, whenever I want to impress without spending hours cooking, this recipe is my go-to.

Ingredients for Creamy Perfection

Every ingredient plays a special role in making this dish rich and balanced.

300 g tagliatelle pasta – Its ribbons hold the sauce beautifully.
2 tbsp plant-based butter – Gives the sauce a rich, velvety base.
2 tbsp all-purpose flour – Thickens the sauce to the right consistency.
1 cup plant-based milk (oat milk works best) – Adds creaminess without dairy.
2 tbsp sherry – Brings depth and a subtle sweetness.
1 tbsp tomato paste – Enhances both flavor and color.
250 g fresh lump crab meat – The star of the dish, sweet and delicate.
1 tsp Old Bay seasoning – Adds that classic seafood kick.
Salt and pepper to taste – Essential for balance.
Paprika, lemon wedges, and chopped parsley – For garnish and brightness.

Note: This recipe makes 2–3 servings. Adjust the quantities proportionally if cooking for more people.

Variations – Creative Twists

This dish is versatile and easy to adapt to your taste.

Dairy-free upgrade: Stick with oat or almond milk for a lighter sauce.
Extra flavor: Add minced garlic or a pinch of chili flakes for heat.
Pasta swap: Try linguine or fettuccine if you don’t have tagliatelle.
No sherry option: Replace with a splash of apple cider vinegar mixed with water for tang.

Cooking Time

Here’s how long this recipe will take from start to finish:

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Equipment You Need

Having the right tools makes the process smoother.

Large pot – To cook the pasta perfectly al dente.
Medium pot – For preparing the creamy Newburg sauce.
Whisk – Keeps the sauce smooth and lump-free.
Colander – To drain the pasta without overcooking.
Tongs – For tossing and serving the pasta with the sauce.

How to Make Crab Newburg with Tagliatelle?

Making this dish is simple and enjoyable. Here’s how I do it step by step.

Step 1: Cook the Pasta

I bring a large pot of salted water to a rolling boil before adding the tagliatelle. Cooking it al dente makes sure the ribbons hold their shape and texture once mixed with the sauce. After draining, I drizzle a little olive oil to prevent sticking.

Step 2: Make the Base Sauce

In a medium pot, I melt the butter over medium heat and whisk in the flour to form a smooth paste. Letting it cook for about a minute removes the raw flour taste and sets the foundation for a silky sauce.

Step 3: Build Flavor into the Sauce

Gradually, I whisk in the oat milk until it becomes smooth and creamy. Then I add the sherry, tomato paste, Old Bay seasoning, and a pinch of salt and pepper. I let the sauce simmer gently for about five minutes so the flavors come together beautifully.

Step 4: Add the Crab Meat

I carefully fold in the crab meat, making sure not to break up the chunks too much. A gentle simmer for a couple of minutes warms it through while keeping the crab tender and juicy.

Step 5: Serve and Garnish

Once the pasta and sauce are ready, I toss them together so each ribbon is coated. For the finishing touch, I garnish with parsley, a sprinkle of paprika, and a fresh lemon wedge. It looks and tastes restaurant-worthy.

Additional Tips for Making This Recipe Better

From my own experience, these little tricks make a big difference:

I always cook the pasta al dente so it doesn’t get mushy in the sauce.
Using fresh crab meat instead of canned makes the dish taste much lighter and sweeter.
I avoid boiling the sauce too hard—it keeps the texture smooth and creamy.
I adjust the seasoning right before serving, sometimes squeezing in extra lemon for freshness.

How to Serve Crab Newburg with Tagliatelle?

This dish looks best served in deep pasta bowls so the sauce pools nicely around the noodles. I make sure to add a generous amount of crab to every portion. Garnishing with bright parsley, smoky paprika, and lemon wedges gives the plate a vibrant touch. For drinks, I love pairing it with a crisp white wine like Chardonnay or Pinot Grigio—it really brings out the flavors.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: 460
Protein: 27 g
Carbohydrates: 45 g
Fat: 15 g

Make Ahead and Storage

Sometimes I plan ahead, and this dish stores well with a little care.

Make Ahead: I prepare the Newburg sauce up to 2 days in advance and keep it in the fridge. I only add the crab when reheating so it stays fresh and tender.
Storage: Leftover pasta and sauce should be stored separately in airtight containers in the fridge for up to 3 days. Reheating the sauce gently on low with a splash of milk keeps it creamy.
Freezing: The sauce (without crab) can be frozen for up to a month. Just thaw overnight and add fresh crab when reheating.

Why You’ll Love This Recipe?

This Crab Newburg with Tagliatelle is both comforting and impressive. Here’s why I love making it:

Quick and easy: It looks fancy but comes together in just 15 minutes.
Rich flavor: The creamy sauce and sweet crab balance each other perfectly.
Flexible: You can swap pasta, adjust seasonings, or go dairy-free.
Perfect for any occasion: Works for a quiet dinner or a special celebration.
Restaurant-quality at home: Each bite feels like a seaside escape.

Ash Tyrrell