pasta italiana vermicelli con granchio

Crab Marinara

I’ve talked many times about my Italian grandmother and the way she showed her love with food. My love of serving others through food stems from these memories. Here’s a post where I talked about how she made our favorite dishes when my family made the ten hour drive to visit her (it also includes one of my very favorite meals!).

NANNY FOOD LOVE

I have loved crab marinara ever since Nanny first made if for me. It is still one of my favorites and I think of her every time I make it. I don’t have her recipe but I’ve come up with my own version that tastes like I remember hers did. The main difference is that Nanny used tiny whole crab legs from a can. I’ve never seen these and probably wouldn’t use them if I did find them. I use the good lump crabmeat and add some claws to make it pretty and because it’s awesomely messy and fun to pull the sweet crab out of the claws that have been simmering in sauce. Gosh it’s good!

I don’t make this often because the lump crabmeat is expensive. But… using it in a sauce over pasta is a great way to extend crab so it serves more people. It’s a good company dish!

Make this for someone you love. It will make them feel special. Unless they have a seafood allergy. Then it’s probably not a good idea :)

pasta italiana vermicelli con granchio

Crab Marinara

Rating: 51

Yield: Serves 8

Crab Marinara

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ cup white wine
  • 2 (24-28-ounce) jars marinara sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Dash ground cinnamon
  • 1 pound lump crab meat
  • Crab claws
  • Cooked pasta
  • Grated Parmesan cheese, optional

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add onion and sauté, stirring frequently, until just starting to turn golden.
  3. Reduce heat to medium and add the garlic and red pepper flakes and sauté for 60 seconds, stirring constantly.
  4. Add the white wine and bring to a simmer.
  5. Stir in the marinara sauce, basil, oregano, sugar and cinnamon.
  6. Bring to a boil, reduce heat, and simmer for 30 minutes stirring occasionally.
  7. Add the crab and simmer 20 minutes.
  8. Serve over hot, drained pasta and sprinkle with cheese if desired.
http://www.leanncooks.org/pasta/crab-marinara/

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