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Linguine with blue crab claw ragu, lightly spiced tomato and crabmeat ragu with fresh parsley and scallions

4 servings
4 servings


  • 6 hard shell blue crabs (or soft shell), cut in half and cleaned by fish monger
  • 1/4 cup extra virgin olive oil
  • 3 cup shallots, finely chopped
  • 4 clove garlic, thinly sliced
  • 1 teaspoon red chili pepper flakes
  • 1 cup dry white wine
  • 2 cup basic tomato sauce
  • 1 pound linguine or spaghetti
  • 1 pound jumbo lump crabmeat, picked over for shells
  • 1/4 cup fresh chopped flat leaf parsley
  • 2 cup scallions, thinly sliced
  • Preparation

    Baking Directions:


    Bring 6 quarts of water to a boil in a large pot and add two tablespoons of salt.

    2. In a large 12-inch sauté pan, heat extra-virgin olive oil over medium to high heat until smoking.

    Add cleaned cut crabs and sauté for 5 minutes, turning crabs on both sides.

    Add shallots, garlic and chili flakes and continue to sauté until golden brown, about 4 to 5 minutes.

    Add white wine and reduce for 5 minutes, scraping bottom of pan once or twice, then add 2 cups tomato sauce.

    Continue to cook over medium to low heat for an additional 10 to 15 minutes.

    Add salt and pepper to taste and remove from heat.

    3. Cook pasta in boiling water until just al dente and drain.

    4. Add the pasta to the sauté pan and return pan to heat.

    Add 1 pound jumbo lump crabmeat, parsley and scallions.

    Toss thoroughly, mixing all ingredients evenly, and serve.

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