Spaghetti and Crabs

Staff Writer
Spaghetti and Crabs
Spaghetti and Crabs
Cafe Martorano

Spaghetti and Crabs

I grew up eating this dish on family trips to the Jersey Shore. We'd go crabbing in a small rented motor boat, using a man-made crab trap with a chicken wing attached to bait the fresh shellfish. We'd catch as many as we could and make this dish, which I consider to be a "crab gravy" thanks to the combination of crabs, tomatoes, and herbs, which create such profound flavors. Remember, it’s not sauce — it’s gravy. And this dish is incredible. The first time I cooked it, people lined up around the block for it.

See all spaghetti recipes.

8
Servings
361
Calories Per Serving
Deliver Ingredients

Ingredients

  • Three 28-ounce cans whole San Marzano tomatoes
  • 2 Tablespoons olive oil
  • 3 cloves garlic, peeled
  • 25 small hard-shell crabs, cleaned
  • Salt and pepper, to taste
  • 1 Tablespoon garlic powder
  • 1 Teaspoon red pepper flakes
  • Handful of basil leaves
  • 1 Pound spaghetti

Directions

Crush the San Marzano tomatoes in a bowl. Heat the olive oil over medium heat, then add the garlic and the crabs. Cook the crabs until they get nice and red. Season with salt and pepper, to taste, and add the garlic powder, red pepper flakes, tomatoes, and basil. Cover the pot and simmer for 1 hour, 40 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente. Drain and toss with the sauce.

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.

Nutritional Facts

Total Fat
6g
9%
Sugar
9g
N/A
Saturated Fat
0.9g
4.4%
Cholesterol
51mg
17%
Protein
22g
45%
Carbs
56g
19%
Vitamin A
135µg
15%
Vitamin B12
6µg
98%
Vitamin B6
0.5mg
23.1%
Vitamin C
44mg
73%
Vitamin E
2mg
11%
Vitamin K
34µg
43%
Calcium
112mg
11%
Fiber
6g
24%
Folate (food)
86µg
N/A
Folate equivalent (total)
86µg
21%
Iron
2mg
13%
Magnesium
90mg
22%
Monounsaturated
3g
N/A
Niacin (B3)
5mg
23%
Phosphorus
339mg
48%
Polyunsaturated
1g
N/A
Potassium
1093mg
31%
Riboflavin (B2)
0.1mg
7.4%
Sodium
997mg
42%
Thiamin (B1)
0.2mg
14.9%
Zinc
4mg
25%

Around the Web