Italian Crab and Pasta

  • daniela Posted: 01/03/09
    Worthy of a Special Occasion

    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.

  • Paelre Posted: 12/19/08
    Worthy of a Special Occasion

    This has been our traditional Christmas Eve dinner since it was published in Sunset. I usually buy crab on sale in early December and freeze them whole after cleaning. The day before making the dish, I put the crab in the refrigerator to defrost. I also usually use a can of cooked crab instead of the 4 oz. of cracked crab meat.

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