Crab Paprikash | Recipeish | Gustus Vitae

  • Yield: Serves 2.
  • Time Estimate: About 45 minutes.
  • Storage Notes: Best if enjoyed immediately, can be kept refrigerated for up to 2 days.
  • Difficulty: Easy.

While Hungary, home of hearty Paprikash, may be landlocked, here in SoCal we're fortunate to have the Ocean's bounty at our doorstep. Our take on this winter classic subs in jumbo lump crab for the traditional chicken, the slight briny sweetness of the crab pairing perfectly with the deeply savory sauce. This is a lovely mid-winter meal: enjoy with a big 'ol glass of red wine and in the company of someone you love.


For The Crab Balls

  • 1 Tin jumbo lump crab (1Lb)
  • 1/2 Cup mayo
  • 1 Tbs lemon juice
  • 2 Tbs minced parsley
  • 2 Tbs dijon mustard
  • 1/4 Cup minced green onions
  • 1/2 Cup panko
  • 3 Tbs This Thing of Ours
  • 3 Tbs Smoked Spanish Paprika
  • 1 Egg

For The Paprikash


  • Preheat oven to 350F.
  • Rinse and mince green onions and parsley.
  • In a large mixing bowl, beat egg, then add mayo, dijon, parsley, green onions, and lemon juice, mixing well to combine. Season with paprika and This Thing of Ours, stirring to fully incorporate.
  • Fold in crab and panko.
  • Use an ice cream scooper to dole out roughly even crab balls on a wax paper lined baking tray, and give them a final sprinkle of paprika.
  • Pop in the oven for 30 minutes.
  • Rough chop onions and garlic, and add to a medium sauce pot on medium high heat with olive oil, cooking for around 10 minutes and stirring occasionally.
  • Deglaze with wine, then stir in tomato paste, and add paprika, Taste of Bordeaux, This Thing of Ours Part II, Crushed Red Pepper Flakes, and Forager's Favorite, before covering and reducing to a low simmer.
  • Bring a large pot of salted water to a rolling boil, and cook pasta.
  • When the pasta's ready, add a couple Tbs of the pasta water to the sauce, along with crème fraîche, stirring to combine.
  • Strain pasta and plate, arranging crab balls alongside, then top everything with paprikash sauce and a sprinkle of minced parsley.
  • Serve, and devour.