The perfect season for crabmeat sauce is every season, but particularly during the holidays.
I love a rich, full-tasting sauce that is simple to recreate and has seafood in it. You might notice that any recipe I provide you takes few ingredients and delivers big on taste.
Cooking should never be hard, and recreating recipes should not take a long time.
I believe a hero recipe is all about simplicity. Growing up, my mom, and grandmother’s all made food that great memories are made of.
As an adult, I tend to recreate and simplify everything that I enjoyed in my life gone by.
Today the crabmeat sauce recipe is a traditional sauce, I make every year during the holidays.
What is going to surprise you are the simplistic ingredients in the recipe. Truly a recipe that transforms everyday ingredients into a masterful gourmet sauce!
The crab meat sauce is super easy to make delivers big on taste. Prepare it for a side dish on Christmas Eve, for Christmas Dinner or as part the Fest of Seven Fishes, albeit not at all traditional!
Festive, fabulous and tasty all make this sauce one to consider. Start boiling your linguine!
Crabmeat Sauce Recipe
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For those who don’t eat meat but do eat seafood, this is the perfect dish. In fact, for most, it is a sensational dish that always delivers on taste, unless you hate seafood.
Truly when the crabmeat and red sauce combine, it’s an assault of richness in your mouth!
I suggest a long cut of pasta such as linguine or fettuccine. I believe that the thin pasta or shortcuts of pasta take away from the lump crab you will be putting in the recipe.
The first time I tasted this, I was unsure of how I felt about it. I was so young after all. You know seafood is not a kids’ favorite food, lol!
However, there’s no doubt that as a young adult crabmeat red sauce grew on me.
In fact, when combining sauce and crabmeat, the effect is deeply aromatic without masking flavors of either.
Both work to accent and the pasta is the perfect cradle to this rich crabmeat sauce.
Who is ready to twirl, spin and eat yummy crab meat sauce over a bed of pasta?
Crabmeat works so well in a red sauce because it offers a sweet taste, against a tart red puree. Once combined, the joyful jumble explodes with flavor.
It is kind of hard to believe that so few ingredients can create food that actually could be described as ‘Fine Dining Defined!’
Twist the pasta on your fork, and spin the fork against the spoon. Now, you’ve mastered the art official Italian pasta dining!
Simple Wins over Painstaking Prep Every Time
I know you are looking at the photo saying, it just can’t be so. The ingredients have to be more sophisticated.
More is not always better, it’s just more. Remember that when you cook with fresh lump crab meat.
Never take away from what already is rich in flavor and soft on the presentation.
The crabmeat is enlivened through the introduction of red sauce, but there are a few steps in between to get you to the foodgasm.
Simple recipes, allow your palate to taste, and experience food.
When too many ingredients are added the truest flavors are blended and not tasted.
Which kind of foodie are you? I prefer simplistic, clean tastes. Therefore, if you like simple with agreeable flavors, this is for you.
Truly a food lover’s dish as it is guaranteed to make them drool and ask for seconds!
INGREDIENTS & RECIPE FOR CRABMEAT SAUCE
Did you look down already? You saw some ingredients and you are doing one of two things.
You are either going to your refrigerator wondering if you have the ingredients to make this recipe for crabmeat sauce.
Or, you have skipped to the end looking for more ingredients and wondering if this is an interesting take on other crabmeat sauce you’ve consumed.
Let me be very clear, you’ve never had a sauce like this. It’s clean, and the flavors will take center stage while combining well!
For The Crabmeat Prep
1 Lump Crab Meat Can (drained, if it’s not)
1 Garlic Clove, 1/2 sliced + 1/2 minced
A Teaspoon each of Sugar & Salt
A Dash of Freshly Ground Pepper
1 Tablespoon of fresh Pecorino Romano Cheese
For the Sauce Prep
4cloves of garlic, peeled and sliced
4 Tbsp of Olive Oil
A teaspoon of sugar
A 1/2 Teaspoon of Salt
1 6 oz can of past + mixed with 1 can water
1 ~32 ounces can plain tomato puree
Teakwood Cooking Spoon (My favorite set for cooking)
2 Pounds of Cooked Linguine or your favorite cut of pasta
Pecorino Romano or Locatelli for Serving
Directions: Crabmeat Preparation
Place skillet on medium-low heat. Add in garlic and olive oil. Move garlic around the pan, not allowing it to burn.
Once light brown, add in crab meat. Sprinkle the crab with salt, sugar and then freshly ground black pepper.
Cook to heat through and mix well with garlic and the added salt, sugar and pepper. Once mixed, and heated remove from heat.
Sprinkle with Pecorino Romano but do not mix. Set aside and begin prep on the sauce portion.
DIRECTIONS – To prepare Crabmeat Sauce
In a stockpot place olive oil, and garlic slices.
Allow garlic to lightly brown. Remove Stockpot from heat, so there is no spattering. Cool, quickly (a few minutes).
Now return to stovetop on medium heat and add in the paste, then water, stirring to combine until no lumps appear.
Add-in salt, sugar, pepper. Allow to simmer briefly. Enough that the paste mixture bubbles lightly, but does not stick or burn to stockpot.
Once simmered, add in the tomato puree. Simmer again, for about 5 minutes, on medium-low heat, allowing ingredients to combine.*
As it simmers, do stir a few times. At the end of the second combined simmering, add in the crabmeat mixtures.
Stir, and allow to simmer for 15 minutes on medium-low. Do not place a lid atop or it will get watery and change the flavor.
Boil your pasta while the sauce is simmering per package directions.
*If the sauce is too thick, you can add an additional can of water from the paste can but no more! Do not do this is crab meat is already in the sauce.
By all means, enjoy your holidays – and enjoy this crabmeat sauce ~ Dana XO