Spicy Crab over Pasta

~Nimz~'s Note:

I love crab meat and added with my favorite pasta, you can't beat this one. It's a quick week night dinner.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 medium garlic cloves , pressed
• ½ medium green bell pepper , diced very small
• 1 teaspoon crushed red pepper flakes (I add a little more)
• 1 (16 ounce) can whole tomatoes
• ½ cup salt-free fish stock
• 1 tablespoon tomato paste
• 1 tablespoon fresh parsley , finely chopped
• 2 teaspoons sugar
• 1 teaspoon finely grated lemon zest
• 1 bay leaf
• ½ lb flaked crabmeat , with bones removed
• cooked pasta , of your choice

Directions:

1. In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
2. When they sizzle, add the tomatoes, crushing them with your hands.
3. Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
4. Simmer for 7 to 10 minutes, until thick but still fairly liquid.
5. Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
6. Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.

Reviews

[Digigirl]

Perfect recipe! Easy, quick, healthy and tasty. I used chicken stock because it was all I had and it was just fine, but I'm sure fish stock would give it just that little extra kick. I made whole wheat rotini pasta and just tossed it in with the crab mixture and it was great. I did double the crab so I wouldn't have to have half a pound sitting in my fridge and it was great. Overall this is a major keeper and will go into our regular rotation. Thanks for sharing!

[*kara*intn]

This was fabulous! I so wish I had leftovers for today. I couldn't find fish stock, but found clam stock by Kitchen Basics and I used that. Also, we had a pound of crab leftover from the weekend, so we threw in the the whole pound. I was worried about the red pepper flakes, because I'm a wimp when it comes to heat, but I used the whole tsp and it was perfect!

[Sydney Mike]

What an easy & very tasty recipe to put together, & it's certainly a keeper! I didn't go looking for fish stock but used a home-made vegetable stock instead [that almost came out as 'stork' but I don't do vegetable storks, so...]! Anyway, we found this to be an enjoyable variation to other crab dishes we've had, & with a simple vegetable side, it was light & satisfying! Many thanks for the recipe!