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Crab Newburg with Tagliatelle Recipe
Ash Tyrrell

Crab Newburg with Tagliatelle Recipe

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.