Crab and Spaghetti (1953) Recipe

Name: Crab and Spaghetti (1953)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil (or as needed); ½ cup chopped onion; 1 teaspoon chopped garlic; 1 teaspoon chopped parsley; 1 teaspoon chopped celery; 1 cup solid pack tomatoes; 1 cup tomato sauce; 1 ½ cups water; 2 teaspoons salt (or to taste); 1 teaspoon black pepper (or to taste); ½ teaspoon paprika; 1 lb fresh crabmeat; ¼ cup sherry wine; 1 lb spaghetti; grated cheese (to taste)

Servings: persons

¼ cup olive oil (or as needed)
½ cup chopped onion
1 teaspoon chopped garlic
1 teaspoon chopped parsley
1 teaspoon chopped celery
1 cup solid pack tomatoes
1 cup tomato sauce
1 ½ cups water
2 teaspoons salt (or to taste)
1 teaspoon black pepper (or to taste)
½ teaspoon paprika
1 lb fresh crabmeat
¼ cup sherry wine
1 lb spaghetti
grated cheese (to taste)

1
Heat oil.
2
Add onions, garlic, parsley and celery, and cook until golden brown.
3
Mix tomatoes, tomato sauce, water, salt, pepper and paprika together.
4
Add to vegetable mixture.
5
Simmer for 1 hour.
6
Add crab and sherry and cook until heated through.
7
Meanwhile, cook and drain spaghetti.
8
Serve spaghetti topped with sauce and cheese.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup olive oil (or as needed), ½ cup chopped onion, 1 teaspoon chopped garlic, 1 teaspoon chopped parsley, and more.

Yes, Crab and Spaghetti (1953) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Spaghetti (1953)

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