Blue Cheese Crab and Fusilli Pasta



Serving size

2 ounces pasta and sauce
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Blue Cheese Crab and Fusilli Pasta


1 Tbsp. Olive oil
1 large White onions (sliced)
1/4 cup White wine
1/2 cup Water
1/2 cup No salt added vegetable stock (or chicken stock)
1/2 tsp. Lemon zest (minced)
1 ounce Blue cheese
3 quart Water
8 ounces Carrots, raw (cut into matchstick)
4 ounce Whole wheat Fusilli (or gluten-free pasta)
8 ounce Crabmeat
1 Tbsp. Fresh parsley (coarsely chopped)


Place the olive oil in a medium sized stainless steel sauce pan over medium heat. Add the onion. Cook, stirring frequently, for about 10 minutes. Do not let the onions brown.

As the onions begin to turn a shiny milky white color, add the white wine, water, chicken stock, salt and lemon zest.

Cook for about 15 minutes, until the onions are softened. Use a blender or stick blender and puree until smooth. Return the sauce to the pan and add the blue cheese. Reduce the heat to very low and stir until the cheese melts and the sauce is smooth.

Place the water in a large sauce pan over high heat and bring to a boil. Add the matchstick carrots and cook for about 3 minutes until slightly tender. Remove with a slotted spoon to a paper towel.

While the water is still boiling, add the pasta. Cook, stirring occasionally, for about 10 - 12 minutes until the pasta is tender.

While the pasta is cooking add the crabmeat to the sauce and reheat gently.

When the pasta is done, drain thoroughly and add to the sauce. Toss together with the carrots and parsley and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Do not use artificial crab as most contain wheat. Use gluten-free pasta in this dish. Blue cheese is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

The technique of cooking the onions slowly until they are a opaque, milky white color helps to change the composition of the carbohydrate in the onion and makes it a great thickening agent for sauces. At the same time a lot of the volatile ingredients in the onions that can provoke reflux are neutralized and many who have GERD can tolerate the sauce even with the subtle onion flavor.

"You cannot teach a crab to walk straight."

Aristophanes, Greek playwright