Crabs & Spaghetti
Crabs & Spaghetti. Such a classic and staple dish in our house. Honestly guys this dish is one of mine and my moms favorites. I literally always ask for this dish on my birthday. For one, I LOVE crab. And secondly my birthday is right around memorial, so I seriously can’t think of anything better than the beach and this dish to kick off summer. The key is having extra lump crab meat to top with and serving it with crusty bread for dipping in all that delicious crab gravy. And don’t forget a heavy sprinkle of red pepper flakes, this dish definitely is perfect with a little heat. Seriously just so so good.
It’s Saturday night in the middle of January, and to be honest I am really craving some warm weather and summer beach nights. Since it’s definitely not warm, the best way to recreate the beach vibe is with a summery dinner. This one has summer written ALL over it.
Crabs & Spaghetti is one of my all time favorite summer night meals or just one of my favorite meals in general to be honest. But it definitely always reminds me of the beach. So were going with the beachy vibes this Saturday with this dish, and it definitely didn’t disappoint!
Ingredients
1/3 cup olive oil
4 cloves garlic; cut in halves
2 dozen cleaned crabs
4 (26.46) ounce boxes Pomi strained tomatoes
1 teaspoon red pepper flakes
Salt and pepper to taste
1 pound spaghetti
lump crab meat for topping (optional)
Directions
Heat the olive oil in large pot, add the garlic and the crabs. Fry the crabs on medium heat, turning them over until they become red.
Season crabs with salt and pepper. Add the tomatoes and the red pepper flakes. Simmer, covered for 2 hours.
Meanwhile cook the pasta. Drain well. Toss the pasta with the sauce. Serve topped with lump crab meat and crabs on the side.
