More Great Recipes: Pasta

Spaghetti with Crab


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)


1 - Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.



2 - In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.



3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.


Pairs Well With


Notes

A dash of local for every season
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