This recipe is fantastically delicious! I don't serve it with pasta, but instead put all the crab and sauce into big bowls alongside big hunks of crusty sourdough and butter. One warning: consuming this crab is a VERY messy process. You're picking up and peeling crab that is slathered in tomato sauce. I rate this recipe 5 stars and 5 rolls of paper towels.
Italian Crab and Pasta
Provide nut or crab crackers and plenty of napkins or wet towels with this dish.
Yield: Makes 6 servings
More From Sunset
Amount per serving
- Calories: 587
- Calories from fat: 28%
- Protein: 38g
- Fat: 18g
- Saturated fat: 2.4g
- Carbohydrate: 69g
- Fiber: 4.2g
- Sodium: 794mg
- Cholesterol: 128mg
- 6 tablespoons olive oil
- 3 Dungeness crabs (about 2 lb. each), cooked, cleaned, and cracked
- 2 cans (28 oz. each) Italian-style peeled tomatoes
- 3 cloves garlic, peeled and crushed
- 1/4 cup thinly slivered fresh basil leaves or 1 tablespoon dried basil
- 1 pound dried angel hair pasta or fresh linguine
- 4 ounces shelled cooked crab
- Salt and pepper
- 3 to 4 tablespoons chopped Italian parsley
- 1. Pour olive oil into a 12-inch frying pan (with sides at least 2 in. tall) or 6- to 8-quart pan over medium heat. When warm, add crabs in the shell and cook, stirring occasionally, until juices leak into pan, 5 to 7 minutes. With tongs, transfer crab pieces to a large serving bowl; cover and keep warm in a 200° oven.
- 2. Add tomatoes (including juice), garlic, and basil to pan. With a wooden spoon, scrape any crab bits from bottom of pan. Cover and bring to a boil over high heat, stirring occasionally. Boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon and reducing heat as sauce thickens, until sauce is thick and reduced to about 4 1/2 cups, about 30 minutes. Remove from heat. Spoon about a third of the sauce over crabs in the shell; cover loosely and return to oven.
- 3. About 15 minutes before sauce is done, in a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add pasta, stir to separate, and cook just until barely tender to bite, 3 to 4 minutes for dried angel hair pasta, about 2 minutes for fresh linguine. Drain.
- 4. Over low heat, add the shelled cooked crab to remaining tomato sauce; stir occasionally until hot, 1 to 2 minutes. Add salt and pepper to taste. Pour drained pasta into sauce and mix well.
- 5. Mound pasta in a wide, shallow serving bowl. Remove crab from oven and sprinkle both crab and pasta with parsley.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes