Spicy Crab over Pasta

"I love crab meat and added with my favorite pasta, you can't beat this one. It's a quick week night dinner."
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:




  • In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
  • When they sizzle, add the tomatoes, crushing them with your hands.
  • Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
  • Simmer for 7 to 10 minutes, until thick but still fairly liquid.
  • Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
  • Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.

Questions & Replies

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  1. Digigirl
    Perfect recipe! Easy, quick, healthy and tasty. I used chicken stock because it was all I had and it was just fine, but I'm sure fish stock would give it just that little extra kick. I made whole wheat rotini pasta and just tossed it in with the crab mixture and it was great. I did double the crab so I wouldn't have to have half a pound sitting in my fridge and it was great. Overall this is a major keeper and will go into our regular rotation. Thanks for sharing!
  2. karaintn
    This was fabulous! I so wish I had leftovers for today. I couldn't find fish stock, but found clam stock by Kitchen Basics and I used that. Also, we had a pound of crab leftover from the weekend, so we threw in the the whole pound. I was worried about the red pepper flakes, because I'm a wimp when it comes to heat, but I used the whole tsp and it was perfect!
  3. Sydney Mike
    What an easy & very tasty recipe to put together, & it's certainly a keeper! I didn't go looking for fish stock but used a home-made vegetable stock instead [that almost came out as 'stork' but I don't do vegetable storks, so...]! Anyway, we found this to be an enjoyable variation to other crab dishes we've had, & with a simple vegetable side, it was light & satisfying! Many thanks for the recipe!
  4. Jewelies
    This was a good, quick, easy meal. I bought a tub of crab meat at my local seafood shop so it was perfect to use for this recipe. I didn't have fish stock so instead used vegetable stock. Served over spaghetti. Thanks for posting.
  5. PaulaG
    The intro says it all--I love crab and it really is a quick week night meal that is not only quick but full of flavor and low in fat. The dish was done by the time I got the salad made. I used dice cut tomatoes and served it over spinach fettuccine with a side salad.


  1. bluemoon downunder
    I didnt have any fresh crab when I wanted to make this so I made it with a couple of tins of crabmeat, and I made a milder spicy version (personal taste preference). It was really yummy. I used 4 cloves of garlic, 1 small red pepper instead of the green pepper, and instead of using tomato paste (which is the only thing which gives me heartburn) I used 1 teaspoons of dried, ground bush tomato (an Australian spice) which has a beautiful aroma and provides a rich tomato flavour. The delicious blend of flavours complemented the crabmeat superbly. I served it over angel hair pasta with salad greens. Everyone loved it. Thanks for sharing!



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