Easy Crab Pasta Sauce with Spaghetti and Lump Crabmeat

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.


Olive Oil Butter Anchovies In Olive Oil Garlic Crushed Red Pepper


Prep and measure all ingredients. Then, make the fried breadcrumbs if you are including them, and set them aside.


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.


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.


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.

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