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Crab with Emerald Sauce

Featured by Newlan Winery in the Gold Wine Club.
Crab with Emerald Sauce


A delicious éntree for our Wine of the Month club members from the Newlan kitchen! Enjoy the delicate flavors of crab served over pasta and topped with emerald-green sauce. Pair it with a glass of Chardonnay!

Yield: 4
Prep Time: 20 Minutes
Cook Time: 35 Minutes


• 1/4 cup fresh basil, rinsed
• 8 oz. dry angel hair pasta
• 1 Tbl. salad oil
• 3/4 cup chicken broth
• 1/4 cup grated Parmesan
• 1/2 lb. fresh spinach leaves, washed well
• 1/4 cup rice vinegar mixed with 1/4 cup sugar
• 1 Tbl. Oriental sesame oil
• 1 Tbl. minced lemon peel
• 1 lb. shelled cooked crab, rinsed and drained


Bring three quarts of water to a boil in a 5 to 6 quart pan over high heat. Gather half of the remaining basil and spinach into a bunch. Holding with tongs by the stem ends, dip the leaves into the boiling water, just until they turn bright green - about 3 seconds. At once lunch into ice water. Repeat with remaining basil and spinach.

Add pasta to the water and cook, uncovered, until tender but firm to bite, about 5 minutes. Drain, rinse with cold water, then drain well. Place the pasta in a bowl. Add vinegar, sesame oil, and lemon peel; mix well.

Drain the basil and spinach and blot dry. Cut the leaves from the stems; discard the stems. Place the leaves in a blender or food processor with the broth and oil; whirl until very smooth.

Divide the sauce among 4 wide rimmed plates; spread it out to the rim. Mound 1/4 of the pasta and crab on each plate. Sprinkle Parmesan on top of each serving. Garnish with reserved sprigs of basil.

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