Pasta With Crab
Updated May 23, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt to taste
- ⅓cup extra-virgin olive oil
- 2tablespoons slivered or minced garlic
- 2dried red chilies, or to taste
- 1pound pasta
- ½pound crab meat, or more
- ¼cup chopped fresh parsley leaves
Nutritional analysis per serving (4 servings)
635 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 87 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 25 grams protein; 457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat.
- Step 2
When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve.
Private Notes
Comments
Great Christmas Eve dinner-- special, but not a lot of work. Used a full pound of crab. Instead of all olive oil, used half EVOO, half butter. Saw blandness comments below, so before adding crab, added ~1/2 c white wine and reduced it by about half. Gave the sauce some zip.
Admittedly I barely followed the recipe but it was a good foundation. Shallot in with butter and EVOO. Aleppo pepper and garlic, then a glass of white wine, followed by a chopped tomato and some sweet corn when the alcohol burned off. Whole wheat spaghetti and Dungeness crab bc that’s what we get in Seattle. Topped with toasted Panko and slivered Basil. Fantastic!
excellent. highly recommend slivered to minced garlic. the accompanying minimalist article mentions adding a cup of grape tomatoes to soften in the oil/garlic. critical to success of the dish in my humble view.
Doubled the sauce and crab meat. Was still a bit bland so we squeezed lemon on top and added toasted bread crumbs and basil. The pepper overpowered the crab flavor a good bit.
Too bland even with the tomatoes
A basic recipe, so lots of variations possible, but definitely add discrete amounts of tomatoes and lemon (+ I used preserved lemon), and maybe fresh tarragon. Also, I would suggest mixing part of the sauce with the crab then cooking the rest of it with the al dente pasta for a few minutes before serving, then topping with the crab mix. It helps to keep the crab from getting lost.
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