Spaghetti with Snow Crab

30 Reviews
96% would make this recipe again

Spaghetti in a creamy tomato sauce with snow crab.

Starting only fourty years ago, snow crab harvesting is now Quebec's most lucrative commercial fishing harvest. Coming from the Bas Saint-Laurent and Côte-Nord region, 90% of these shellfish are exported to the United States and Japan.

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Preparation : 10 min Cooking : 10 min
460 calories/serving

Ingredients

160 g spaghetti
1 tbsp canola oil 15 mL
1/2 shallots, finely chopped 20 g
1 tbsp Parsley and Garlic Base 15 mL
2/3 cup canned tomatoes (diced) 170 g
2 snow crab legs, cooked, or Alaskan crab 260 g
1/4 cup cream 15% 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start by cooking the pasta.
  2. Meanwhile, heat the canola oil in a skillet over medium heat. Sweat the finely chopped shallot, 2-3 min taking care not to let it burn. Add the parsley and garlic base, then add the diced tomatoes and cook uncovered, with occasional stirring. Add salt and pepper to taste.
  3. While the sauce and pasta are cooking, shell the cooked crab meat, using a nutcracker. Add it to the pan at the very last minute, just to warm it up. Add the cream.
  4. Pour the drained spaghetti over the sauce and toss gently. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (350 g)

Amount

% Daily Value

Calories

460

Fat

14 g

21 %

Saturated 3.7 g
+ Trans 0.1 g

19 %

Cholesterol

30 mg

Sodium

500 mg

21 %

Carbohydrate

65 g

22 %

Fibre

4 g

17 %

Sugars

3 g

Net Carbs

61 g

Protein

18 g

Vitamin A

25 %

Vitamin C

24 %

Calcium

7 %

Iron

19 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Meat and Alternatives 1
Fats 2 ½
More info
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Reviews

30 Reviews (28 with rating only) 96% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Shellfish | Main courses/Entrées | High Iron

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Absolutely delicious...this is something I would serve guests very easily. I had no difficulty shelling the crab legs and I am positive the fresh legs make all the difference.

Useful 0
april 19, 2009 | I would make this recipe again

Delicious and easy. Next time will use canned crab to avoid shelling the crab legs.

Useful 0

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