Tomato and Crab Spaghetti Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

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  • 1 lb spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, peeled and crushed
  • 20 cherry tomatoes, halved
  • 2 tablespoons sun-dried tomato paste
  • 2 tablespoons sun-dried tomatoes, sliced
  • 1 cup lump crabmeat, fresh or canned
  • kosher salt
  • black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped, for garnish


Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.


Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.

Tomato and Crab Spaghetti


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