BC Crab, mushroom and miso pasta


  • 1 lbs BC Crab Meat ALL Leg meat for this one if you can. The lumps really help keep the sauce silky for this dish
  • 100 g Hedgehog or Shiitake Mushrooms – Halved or any other mushroom you’d like to use
  • 4 tbsp Butter for the cooking and 1 tbsp Cold Butter to finish the Sauce
  • 3 Garlic Cloves – Fine Diced
  • 1 Shallot – Halved and Sliced
  • 2 tbsp Miso Paste
  • 4 tbsp Chopped Chives and 2 tbsp for Finishing
  • ¼ cup White Wine
  • 1 cup Half and Half Cream
  • 1 tbsp Black Pepper
  • 1 lbs Dried Pasta of your Choosing preferably something smaller to match the size of the ingredients you are using
  • Finish with: Fresh Sliced Chilis for some ZING, Fresh Chives and a squeeze of Lemon


1. Start by getting the water on for the pasta! Cook the Pasta as per Directions on the package. I like to under cook the pasta by 1 minute because we are going to toss the pasta into the sauce at the end and it will continue to cook in that! (Pro Tip ) Also, remember to save ½ cup of the starchy pasta water to help bring the sauce together or thin it out at the end!
2. While the pasta is going, get a pan on the heat and bring it to a medium heat. Add your Butter into the pan and melt it down. Add the Shallots to the pan and saute for 3-4 min or until softened. Next, add your Mushrooms and give it another 3-4 min to soften them up too. Now add your Garlic and give that a spin around the pan for 30 seconds to help incorporate it.
3. Next, add your White Wine to the pan to help deglaze it and let that simmer for a minute or 2 to reduce by about half. Next up, lets get the Miso Paste and Cream into the pan. Be sure to give this a good mix to break up the Miso Paste and bring the sauce together. Add the Pepper into the sauce and taste. Season to your liking here. Add your BC Crab lumps into the sauce to allow the crab to warm up and mix into it!
4. Give the Sauce 2-3 min on a light simmer to come together. While this happens, if your pasta is cooked its time to drain it (REMEMBER to save ½ cup of the starchy water. You can use this to thin the sauce a bit later). Add the drained pasta to the sauce pan and toss to incorporate it all. Use the Pasta water to thin it out a bit if it is too thick in the pan. Add the tbsp of Cold Butter to the pan and mix that in well too!
5. To plate, spoon onto a plate and top with Fresh Chili, Chives and a squeeze of Lemon!
6. Enjoy!
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