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Crab Marinara

  • Author: Maxine Dubois
  • Total Time: 2 hours and 40 minutes
  • Yield: 4 servings 1x


This Crab Marinara is made with blue crabs, San Marzano peeled tomatoes, red pepper flakes, garlic, basil and served on spaghetti or linguini.  


  • 8 blue crabs, cleaned
  • 2 (28 oz each) cans of whole plum tomatoes (San Marzano peeled tomatoes are recommended)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 tablespoon of red chili flakes (or less if you prefer less spicy)
  • 4 basil leaves
  • 4 cloves of garlic, smashed
  • 2 tablespoons of olive oil
  • 1 lb of cooked spaghetti or linguini


  1. Blend the whole plum tomatoes into a puree with a blender or a food processor. Alternatively, you can squish them with your hands if you like your sauce on the chunkier side.
  2. In a large stockpot or dutch oven on medium heat, add the oil and wait for it to shimmer. Add the garlic for 1 minute, stirring. Pour in the tomato puree, salt, pepper, and red pepper flakes and let it simmer for 15 minutes, stirring occasionally. Add the basil and the crabs and make sure the crabs are nestled in the sauce. Cover and cook for 2 hours. 
  3. When there is 15 minutes remaining on the crab cooking, cook your spaghetti or linguini.
  4. Garnish with more basil.
  • Prep Time: 10 minutes
  • Cook Time: 2 Hours and 30 minutes
  • Category: Dinner
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 150.5
  • Sugar: 10.7 g
  • Sodium: 1,196.6 mg
  • Fat: 4.8 g
  • Saturated Fat: 0.2 g
  • Unsaturated Fat: 0.3 g
  • Carbohydrates: 21.5 g
  • Fiber: 3.3 g
  • Protein: 4.7 g
  • Cholesterol: 1.9 mg