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Fish, Italy

Spaghetti with crab and tomato

Spaghetti with crab and tomato is an Italian style pasta dish for 4, ready in 25 minutes, very easy to make, for about €3.60 per person. The key is a well reduced tomato sauce and adding the crab at the very end so it stays tender and keeps its sweet flavor.

A simple, all pink dish, spaghetti in a crab and tomato sauce with a touch of chili.

Spaghetti with crab and tomato
Total time
25 min
Difficulty
Very easy
Cost per person
€3.60
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer

This recipe pairs the sweetness of crab with the tang of a tomato sauce spiked with a touch of chili. The crab meat melts into the sauce and gives it a subtle briny note, without overpowering the tomato or the garlic. The result is a pink, simple looking dish that's full of character once you taste it.

This is the kind of dish to make on a summer weeknight, when you want something quick to prepare that still feels a bit special. It works well for two or for last minute guests, less so for kids who might find the chili surprising. Mon Chou loves this dish for how fast it comes together and how affordable it stays despite the crab.

The ingredients

4 people

Pantry

  • Spaghettioften in the pantry 360 g
  • Canned crab meatoften in the pantry 240 g
  • Crushed tomatoesoften in the pantry 400 g
  • Chili pepperoften in the pantry 1 pinch
  • White wineoften in the pantry 5 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 2 cloves
  • Parsley 6 sprigs

Allergens Gluten, Shellfish

The step by step recipe

  1. Heat the oil with the chopped garlic and chili pepper. 2 min

    Take the garlic out as soon as it turns golden, any darker and it turns bitter in a way the tomato can't fix.

  2. Pour in the white wine, then the tomatoes, and let it reduce. 12 min

    Let the sauce reduce until it coats a spoon, a runny sauce just slides off the spaghetti.

  3. Cook the spaghetti in salted water, saving a bit of the cooking water. 10 min

    Drain the spaghetti 1 minute early, they'll finish cooking in the sauce.

  4. Add the flaked crab to the sauce for 1 minute. 1 min

    Drain the crab well, its liquid waters down the sauce.

  5. Toss the spaghetti with the sauce and sprinkle with parsley.

    Toss briskly with a ladle of pasta water, the sauce turns silky.

Our tips to get it right

  • Pick a well drained canned crab meat, crab that's too wet turns the sauce watery instead of letting it coat the pasta.
  • Taste the sauce before adding salt, canned crab meat is often already salty on its own.
  • Always save a bit of pasta cooking water before draining, it's what helps the sauce cling to the spaghetti when you toss everything together.

The variations

  • Swap the crab meat for flaked surimi for a more budget friendly version that's just as satisfying.
  • For a vegetarian version, replace the crab with crumbled hearts of palm and a touch of lemon zest for that briny note.
  • For kids, skip the chili and add a little grated parmesan when serving.

What to serve it with

  • A green salad with lots of lemon
  • A glass of dry white wine
  • Crusty bread for soaking up the sauce

Storage

Keep leftovers in the fridge in a sealed container for 1 day at most, crab doesn't hold up well any longer than that. Reheat gently in a pan with a splash of water to loosen the sauce. Freezing isn't recommended, the crab turns mushy once thawed.

Questions about this dish

Can you use fresh crab instead of canned?

Yes, just make sure to flake the meat well and remove any shell fragments. Use the same amount, about 240g, and add the fresh crab at the very end of cooking too.

Can you make the tomato sauce ahead of time?

Yes, the tomato sauce on its own can be made a day ahead and reheated gently before adding the crab. Only add the crab right before serving, it doesn't like being reheated twice.

Can you replace the white wine?

You can replace the white wine with a little lemon juice diluted in water, to keep that acidic touch. The flavor will be a bit less rounded but the dish stays balanced.

Should the garlic be left whole or finely chopped?

Chop the garlic finely so it quickly flavors the oil without burning. If you prefer a milder garlic flavor, crush it whole and remove it before adding the tomatoes.

How long does it take to make a spaghetti with crab and tomato?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a spaghetti with crab and tomato?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spaghetti with crab and tomato cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish. Always check the labels of the products you buy.

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