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Easy Crab Pasta Sauce with Spaghetti and Lump Crabmeat is the perfect balance of decadence and simplicity! In only 30 minutes from start to finish, you can have lumps of sweet crabmeat in a rich, yet light, tomato and white wine sauce in no time. This dish will truly amaze your taste buds and impress your guests!
What Inspired This Recipe
This recipe is the super “quick and easy” version of the more involved Spaghetti and Crabs recipe made with whole crabs that are slowly simmered in a tomato sugo. The traditional dish is a classic Italian-American recipe, especially known in the Philadelphia/New Jersey/New York areas. It’s made mostly in the summer months when local blue crabs are abundant, and is also a staple for many on Christmas Eve as part of the Feast of the Seven Fishes tradition.
Spaghetti and Crabs is very nostalgic for me. Just the smallest taste of sweet crab gravy brings up such amazing childhood memories of cousins, aunts and uncles, messy tablecloths, nutcrackers, long picnic tables, and platters of gravy soaked crabs.
Sometimes, though, I crave crab gravy but don’t have the time or inclination (or budget) to deal with whole crabs and a slow-cooked sauce. So, I wanted to develop a streamlined, no-fuss version of the classic recipe that still has loads of flavor reminiscent of the original.
Enter this Easy Crab Pasta Sauce with Spaghetti and Lump Crabmeat! It’s a fresh, flavorful, light and totally luxurious dish in its own right that you will likely fall in love with. And the beauty of it is–it does not need to be crab season to enjoy it!
This Crab Pasta Sauce is made quickly by sautéing garlic and anchovies in olive oil and butter, then adding dry white wine and tomatoes and simmering for the amount of time that it takes the spaghetti to cook. Lump crabmeat and fresh parsley are added to the sauce along with the hot pasta. Then, I top my plate off with some breadcrumbs fried in olive oil for the final touch-truly sublime! And, voilà, the crab gravy craving is satisfied.
Why You Will Love This Recipe
- Quick and Easy: With only a few key ingredients and about 30 minutes from start to finish, Crab Pasta Sauce with Spaghetti can be served on the fly any night of the week, yet is an elegant addition to any dinner party menu.
- No-Fuss: If you can boil water and toss some stuff around in a sauté pan then you can make this easy recipe. Plus, prepared lump crabmeat just needs to be purchased and added to the sauce–no crab shells required!
- Crave-worthy taste! This red crab pasta sauce is so rich with the most delicious bright and fresh flavors!
- Fried Breadcrumb Topping: Although optional, making and topping off the crab pasta sauce and spaghetti with fried breadcrumbs just makes perfect sense. It adds a nice crunch, a bit more heartiness, and a little something-something. Give it a try!
Ingredients for Easy Crab Pasta Sauce
To make this Italian crab pasta, we will be using the following:
- Crabmeat: While lump crabmeat is recommended for the best flavor and texture, almost any grade of crabmeat, such as claw, backfin or jumbo lump crab (or any combination thereof), can be used with great results. Purchase picked and pasteurized crabmeat, which is located in the refrigerated seafood section of most major grocery store, for ease and convenience. Imitation crabmeat should not be used in this recipe. (If you are looking for a recipe that calls for whole crabs simmered in sauce, check out this Spaghetti and Crabs recipe.)
- Tomatoes: I almost always prefer to use canned whole tomatoes that I then hand-crush in my recipes requiring canned tomatoes. I just love the chunky texture that I get from them. However, crushed, pureed or diced canned tomatoes will all work perfectly in this recipe. Be sure to select a high quality canned tomato, such as a San Marzano variety.
- Anchovies: Anchovies add lots of umami (savoriness) and saltiness to this crab pasta sauce. They are meant to enhance the overall flavor of the sauce in a subtle way and to not overpower it. You can omit them, if desired.
- Wine: Choose a light and dry white wine for this recipe, such as a Pinot Grigio or Sauvignon Blanc. The wine adds an extra layer of depth and complexity and rounds out the overall flavor of the sauce. If you prefer to not use alcohol, though, you can leave it out and perhaps add a splash of fresh lemon juice at the end.
- Garlic and Fresh Parsley: Both are important aromatics in the recipe. If you don’t have any fresh parsley, I recommend just omitting it and not substituting dried parsley.
- Olive Oil and Butter: I like to use both olive oil and butter in this dish to provide a base of rich flavor. And, always use a very high quality extra-virgin olive oil for finishing.
- Breadcrumbs: While optional, making and topping off the crab pasta sauce and spaghetti with fried breadcrumbs just makes perfect sense. It adds a nice crunch, a bit more heartiness, and a little something-something. Try it. And, start with plain, unseasoned breadcrumbs. I don’t love using panko breadcrumbs for this dish, but you can use them if that’s all that’s available.
- Pasta: While I suggest spaghetti for this recipe because of the nostalgia related to it, any long shape will do, such as linguine, capellini or bucatini.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
Crab Pasta Sauce Step-by-Step, Pro-Tips included!
Here are the main steps for how to make this quick and easy crabmeat sauce:
- Prep and measure all ingredients. Then, make the fried breadcrumbs if you are including them, and set them aside.
- PRO-TIP: Make the breadcrumbs 3 to 4 hours in advance and hold them, uncovered, at room temperature.
- Then, combine the olive oil, butter, anchovies, garlic and crushed red pepper flakes in a large pan over medium-low heat and cook until the garlic starts to soften and the anchovies have dissolved.
- PRO-TIP: Don’t walk too far away during this step! Garlic can burn very quickly; so, close monitoring is important.
- Add some parsley, then half the crabmeat and stir until the crabmeat is coated. Sauté another couple minutes. Then, pour the wine in the pan and scrape up any brown bits.
- PRO-TIP: Half the crabmeat is added during the sautéing step to really infuse the sauce with crab flavor. The remaining half is added at the end along with the cooked pasta so as to preserve the texture of the crabmeat. The crabmeat itself is already cooked and merely needs to be heated through at the end.
- Add tomatoes, salt and black pepper and stir until well-combined. Bring the tomato mixture to a simmer and simmer, uncovered, for about 10 minutes to reduce and thicken the sauce.
- Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently.
- PRO-TIP: The pasta should be added to the boiling water at about the same time that the tomatoes are added to the pan. This way, the quick-cooking crab sauce will be ready just when the pasta will be a couple minutes shy of al dente.
- Cook pasta for 2 minutes before you think it is al dente and reserve some starchy pasta water. Transfer cooked pasta and some reserved pasta water to the pan, along with the remaining crabmeat and parsley. Let the pasta finish cooking in the delicious flavors of the sauce.
- PRO-TIP: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Once the crab sauce and pasta are well-combined, turn off the heat and drizzle with a little extra-virgin olive oil. Transfer to serving dishes, top with (optional) fried breadcrumbs and enjoy! That’s it!
Frequently Asked Questions
Here are answers to some frequently asked questions about this pasta with crabmeat recipe:
While lump crabmeat is recommended for the best flavor and texture, almost any grade of crabmeat, such as claw, backfin or jumbo lump (or any combination thereof), can be used with great results. Purchase picked and pasteurized crabmeat, which is located in the refrigerated seafood section of most major grocery store, for ease and convenience. Imitation crabmeat should not be used in this recipe.
For sure! By simply omitting the tomatoes, you will have a beautiful white wine and garlic-based pasta dish. You may need to add additional pasta water during the last step to create a bit more sauce.
This recipe is the super “quick and easy” version of the more involved Spaghetti and Crabs recipe made with whole crabs and a slowly-cooked sugo. Make this dish anytime, but especially when you are really craving a succulent crab gravy but just do not have the time or inclination to deal with whole crabs. This Easy Crab Pasta Sauce with Lump Crabmeat is a beautiful and appetizing dish in its own right that you will likely fall in love with. Having said this, think of these two recipes akin to a fresh clam sauce versus one made with canned clams. Both are delicious, but different.
Crab meat is one of the healthiest seafood options to enjoy. It has many of the same nutrients as other popular types of seafood, such as tuna, but with lower levels of mercury. It’s also high in protein, rich in vitamins and minerals (such as B12 and selenium), has high levels of omega-3 fatty acids, and is low in calories and saturated fat! To read more about the health benefits of crab, click here.
Recipe Variations for Crab Pasta Sauce
Here are a few great suggestions for twists and additions to this red crab sauce for pasta recipe:
- Make it Creamy: Turn this recipe into a richer pink rosa sauce or crab alfredo pasta by adding ½ cup heavy cream along with the tomatoes. It will be such a treat!
- Use Fresh Tomatoes: I suggest halving grape or cherry tomatoes and letting them cook slowly on medium low heat until they become saucy, then proceed with the rest of the recipe. The technique will be similar to that used in this Fresh Grape Tomato Pasta recipe.
- Add Shrimp! Who wouldn’t love turning this recipe into a Crab and Shrimp Pasta Sauce? The additional protein can be added to the sauce just a few minutes before the hot pasta.
- Add Greens: Fold in some baby spinach leaves when combining the hot pasta with the sauce for extra nutrition and color.
- Make it Spicy! For all the hot heads out there, I suggest either increasing the amount of crushed red pepper or adding some Calabrian chile paste at the beginning of the cooking process (or both) for increased heat. And, of course, don’t forget to drizzle the homemade olio santo all over it!
If you like this dish, try these seafood pastas: Shrimp Scampi Pasta, Bucatini with Tuna Ragu, and Spicy Calamari Sauce.
What to Serve with Red Crab Pasta Sauce
Here are a few suggestions for what to serve with this delicious recipe:
- Garlic Bread
- Light Green Salad with White Wine Vinaigrette
- Fried Peppers, Sweet or Hot
- Green Beans in Tomato Sauce or with Potatoes
- Sautéed Broccoli Rabe
- And, be sure to top it off with some homemade Italian chili oil!
Kitchen Tools & Cookware Needed
To make this Easy Crab Pasta Sauce with Spaghetti and Lump Crabmeat recipe, you’ll need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Small pan to make breadcrumbs
- Large sauté pan or Dutch oven
- Wooden or silicon spoons, tongs
- Large pot for cooking pasta
- Colander, large mesh strainer or spider for scooping out or draining pasta
- Large serving bowl or platter and serving utensils
More Great Pasta Recipes to Try
I hope that you are enjoying my Italian food blog Mangia With Michele and all of my Italian recipes!
If you’ve tried this pasta or another recipe here, let me know how it went in the comments below. I love hearing from you!
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Easy Crab Pasta Sauce with Spaghetti and Lump Crabmeat
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 (2-ounce) can anchovies in olive oil, including the oil
- ¼ cup chopped or thinly sliced garlic
- Pinch crushed red pepper
- ¾ cup chopped flat-leaf parsley leaves, divided
- 1 pound lump crabmeat, divided
- 1 cup dry white wine such as pinot grigio
- 1 (28-ounce) can whole tomatoes, crushed by hand
- ½ tsp salt
- ¼ tsp black pepper
- 1 pound spaghetti + salt for pasta water
- Extra virgin olive oil for finishing
Fried Breadcrumbs (optional)
- 4 Tbsp olive oil
- 1 cup plain breadcrumbs
- ¼ cup chopped flat leaf parsley
Instructions
Fried Breadcrumbs (optional)
- Heat oil in small skillet over medium-low heat. Add breadcrumbs and cook until breadcrumbs are toasted, about 2 to 3 minutes, stirring continuously. Remove from heat, fold in chopped parsley and set aside, uncovered, at room temperature. You can make these breadcrumbs 3 to 4 hours in advance and hold them, uncovered, at room temperature.4 Tbsp olive oil, 1 cup plain breadcrumbs
Crab Pasta Sauce with Spaghetti
- Prep all remaining ingredients according to specifications above. Then, combine the olive oil, butter, anchovies and oil, garlic and crushed red pepper in a large pan over medium-low heat and cook until the garlic starts to soften and the anchovies have dissolved. Stir occasionally.2 Tbsp olive oil, 2 Tbsp butter, 1 (2-ounce) can anchovies in olive oil,, ¼ cup chopped or thinly sliced garlic, Pinch crushed red pepper
- Add ¼ cup parsley, then ½ the crabmeat and stir until the crabmeat is coated. Sauté another 1-2 minutes.
- Pour the wine in the pan and scrape up any brown bits. Then, add the tomatoes, salt and black pepper and stir until well-combined. Bring the tomato mixture to a simmer and simmer, uncovered for about 10 minutes to reduce and thicken the sauce.1 cup dry white wine, 1 (28-ounce) can whole tomatoes,, ½ tsp salt, ¼ tsp black pepper
- Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently.1 pound spaghetti
- Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- Transfer the cooked pasta and about ½ cup pasta water to the pan, along with the remaining crabmeat and chopped parsley, and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water if more moisture is needed.
- Make sure the sauce and pasta are well-combined, then turn off the heat. Drizzle with a little extra-virgin olive oil, transfer to serving dishes, top with (optional) fried breadcrumbs and enjoy! Buon Appetito!
Notes
- While lump crabmeat is recommended for this recipe, almost any grade of crabmeat, such as claw, backfin or jumbo lump, can be used with great results. However, do not use imitation crabmeat for this recipe.
- If you prefer a smoother sauce, use crushed or pureed canned tomatoes. Diced can also be used.
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1 1/2 – 2 Tbsp salt.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- If you don’t have spaghetti, any long pasta will do, such as linguine, capellini or bucatini.
Another great recipe! Had all of the ingredients on hand, yes, even the crabmeat, as I had purchased for a different recipe. Will definitely prepare again!
OMG!!! The anchovies give it such an umami flavor. It wouldn’t be the same without them. I’m a fisherman in SF Bay Area, shared this with my buddies!!!
As a second generation Italian American, I grew up eating Spaghetti with Crab sauce. For some reason, even though I live in RI…the Ocean State…crabs are not easy to come by any longer. Hadn’t made Crab sauce in years but had to try this recipe. Couldn’t find lump crabmeat, other than in a can from overseas but was able to find frozen, crab leg meat. The sauce turned out great, and was delicious over spaghetti! It tastes the closest to the spaghetti with crabs I remember.
This is a fabulous recipe….I love the anchovy (for extra umami; I used paste from the tube because that’s what I had) and the breadcrumbs as they often do in Sicily. Brava!
Thanks, Nick!
Sounds amazing ! Can I freeze or refrigerate leftovers and how would you reheat if so?
Thanks, Louis! I usually don’t recommend freezing this finished dish as the pasta’s texture will tend to become mushy and mealy once it’s defrosted. Having said this, if you decide to freeze this pasta, I recommend letting it defrost completely in the refrigerator, then heating it up in a skillet with a little bit of water over medium low heat until hot. Give it a stir a few times as well. Enjoy!
This was simply delicious for a summer dinner. I almost followed the recipe to the letter, but I added fresh baby spinach and it was very nice addition. My sauce was a bit acidic and added a few pinches of sugar to cut it. Will make it again!
So glad that you enjoyed the recipe, Wanda! Thanks so much for your comment. 🙂
I Love all your recipes, takes me back to my childhood and family…do you have a cookbook? I would love to send for gifts…thank you and keep up the wonderful work?
Thank you so much, Vicky! I’m glad these recipes evoke memories for you. I actually do have a cookbook! It’s a soup cookbook called SOUPified: Soups Inspired by Your Favorite Dishes, and you can find it everywhere online.
The recipe is different than my spaghetti/crab dish, but is excellent. I use fresh cleaned blue crabs, in my pasta sauce with lotsa GARLIC. We then pick the crabmeat and enjoy conversation over a great Chianti. We cook the sauce for about 3 hours over low heat.
Thanks for your comment, Frank! I also LOVE the slower-cooked crab sauce (and have a recipe for that as well on this website) and the long, drawn out meal with lotsa wine! 🙂
Made this crab pasta sauce today and it was delicious. Every recipe I try by Michelle is amazing. I love trying new recipe’s that she recommends.
I am SO HAPPY that you enjoyed this recipe, Pete!Thank you so much for all the kind words. Much appreciated!
I decided to make this recipe for my family. I have to say that everyone loves crabs and pasta, so when I made this recipe they all thought I purchased fresh crabs and did all the work by shelling the crabs. What a surprise when they found out that this recipe was cut short on preparation but not cut short on taste. This is a recipe that will remain as a staple on any day of the week when I want something that takes little time to prepare and serve. Also the breadcrumbs are a perfect accompaniment to this fast crabmeat dinner.. Yummy!!!
Thanks for this, Brenda! I am so happy that both you and your family enjoyed this crab recipe!
Crabs and spaghetti brings me back to childhood when we would enjoy this dish in the summers with extended family. I was so happy that you shared this one. It was easy and also went well with your string beans in sauce.
Yes-very nostalgic! Thanks for your note and so glad you liked the recipe.
I was waiting for this recipe! Making it this weekend.
Thank you! Hope you enjoy it.