Ask Eats Editors
Thank you for the inquiry. Truth be told I was unfamiliar with crab marinara sauce. It sounds tricky but delicious when done right. I perused some recipe resources to no avail until lo and behold, I happened upon one by the American king of Italian food, Mario Batali (sound the trumpets!).
He calls for live crabs, but high quality fresh crabmeat will do just fine (ignore the first two paragraphs if taking this route). Also, feel free to toss a few red pepper flakes into the brew to taste. It will as the saying goes, "kick it up a notch."
There are many other crab-friendly pasta sauce options out there, which you can either make yourself or pick up at the grocery store or online. Some ones to keep in mind: an arrabbiata (a spicy take on marinara that would contrast with the sweet crab), pesto (would be divine tossed with fresh crab over linguini), or a white clam sauce (be it with clams or no clams, a simple sauce that highlights any seafood). Just be sure to keep a favorable ratio of crab to sauce when mixing it up.
Let me know how it turns out.
Via Food Network
- 1 (2-pound) live dungeness crab (Editor's Note: Equal to about 1/2 pound of crabmeat)
- ¼ cup extra-virgin olive oil
- 2 large cloves garlic, crushed
- 2 ½ pounds (40 oz.) tomatoes, canned, peeled, and finely chopped (Editor’s Note: I would recommend buying canned whole peeled tomatoes and chopping them yourself)
- Salt and pepper
- 1 bunch parsley, finely chopped to yield ¼ cup
- 1 pound spaghettini
In a large saucepan, place the crab on its back and cover with cold water. Cover and bring the pan to a simmer, then lower the heat, and cook for 4 minutes. Remove from heat and let sit, covered, for 10 minutes.
Break off the crab legs and set aside. Pull off the large back shell, and clean out the debris. Remove the air sacs and break the body into small pieces. Crack the legs and claws, remove the meat, and set aside.
In a large wide pan, heat the olive oil and add the garlic. Cook for five minutes, then add the tomatoes and salt and pepper, to taste. Cook over medium-low heat for 20 minutes, then add the parsley and crabmeat. Simmer 5 minutes.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta in the water until it is tender yet al dente. Drain the pasta and add to the hot sauce. Toss over high heat one minute, then divide evenly among four warmed pasta bowls and serve immediately.