Spaghetti with Crabmeat

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 garlic cloves, finely minced
  • 2 tablespoons finely chopped parsley
  • 2 fresh tomatoes, peeled, seeded and chopped
  • 1 cup tomato sauce
  • Salt and freshly ground black pepper
  • 1 teaspoon paprika, or more
  • 1 pound crabmeat, picked over to remove bits of shell and cartilage
  • 1 pound spaghetti
  • grated Parmesan cheese


    1. Heat the butter in a saucepan. Add the onion, celery and garlic. Cook until onion is wilted. Add the parsley, tomatoes, tomato sauce, salt and pepper to taste and the paprika. Simmer for twenty minutes, stirring occasionally.

    2. Add crabmeat and heat thoroughly.

    3. Cook the spaghetti according to package directions; drain. Dress the spaghetti with the sauce and serve the cheese separately.