Crab cakes and football, that’s what Maryland does! Growing up close to the Chesapeake, we grew up enjoying live blue crabs and of course, covered them Old Bay Seasoning. The elixir of life of Baltimore and the delight of any finger licker. This crab pasta dish is an Italian homage to my blue crab plucking days.
A creamy tomato sauce is hijacked with cajun-like flavors: sweet bell peppers, fragrant shallots, vibrant white wine, and of course, plenty of Old Bay Seasoning. Yet, the lump crab meat is the real star and it maintains its essentialness when paired brilliantly with this lively and luscious tomato sauce. This is a splendid pasta to serve on a humid spring or summer evening. I’d also recommend eating this outdoors, all the better.
Old Bay crab pasta with creamy tomato sauce recipe
Ingredients (serves 4):
- 1 pound tagliatelle, fettucine or linguini
- 1 – 1.5 pounds, lump crab meat
- 1 shallot, minced
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 2 bell peppers, diced
- 1/3 cup dry white wine
- 8oz canned tomato puree or homemade tomato sauce
- 1/2 cup heavy cream
- 1-2 tablespoons Old Bay Seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- Scallions, diced
- Parsley, chopped
First, prepare the crab pasta sauce. Over medium heat and in olive oil and butter, saute the red onion, shallot, garlic, and bell peppers in a large saute pan. After a couple of minutes, add the Old Bay Seasoning. Saute until soft and translucent, about 5-10 minutes. Pour the white wine into the pan and have it reduce in the Old Bay scented vegetables for 5 minutes.
Incorporate the tomato puree and heavy cream. Permit the sauce to gently simmer over medium-low heat for 15 minutes. Season with salt, pepper, and Old Bay. Meanwhile, bring a large pot of water to a boil. Once boiling, season the water with salt and add the pasta. Cook as per the instructions to al dente.
Add the lump crab meat to the sauce and add the cooked pasta directly from the boiling water using a pair of tongs. Thoroughly toss the pasta with the cajun crab tomato sauce. Sprinkle on the scallions and parsley. Re-season with salt, pepper, and Old Bay if necessary. You’re now all set! Eat and enjoy!