Friday, April 17, 2009

Dilled Fettucine with Whisky-Crab Sauce

My husband is definitely not a food lover, but he does love his Scotch. When I saw this recipe for pasta with a whisky-crab sauce, I knew I'd have some good whisky to choose from.

The recipe comes from Betty Crocker Cooking for Two. First things first, get some water boiling for the pasta.


You will need some pasta, dill, artichoke hearts, cream, green onion, butter, crab and some whisky. If you don't have whisky or bourbon, you can use some chicken stock. I used some Speyburn, which is a pretty inexpensive but tasty Scotch.

Chop up your artichokes, green onion and get your crab ready. Measure out your cream and your whisky so you are all ready to start cooking.

Melt the butter in a small sauce pan.

Get your pasta in the boiling water.

Save a handful of green onions to garnish and add the rest to the melted butter and cook for 3 minute.

Stir in the dill, whisky and some salt and pepper. cook for about 3 more minutes or until half the liquid has evaporated.

Stir in the cream and keep stirring for about 3 minutes.

Stir in the crab and artichokes and heat through.

Drain the pasta and drop it in with the sauce and toss it to combine.

This is the first time I have cooked with canned crab and I didn't think it would be all that good, but it was surprisingly tasty. The sauce on this would actually make a delicious dip if you stirred in some cream cheese as well. I really liked this and was grateful to my hubby for sacrificing some of his whisky for my meal.


  1. Lovely! I have been apprehensive to use canned crab myself... I will take your word for it and give it a whirl... the crab from the seafood counter is so expensive...