Thinking of e.e. cummings.
In his poem maggie and milly and molly and may, cummings illustrates the movements of the crab in the fourth stanza: “and molly was chased by a horrible thing which raced sideways while blowing bubbles…” But they aren’t horrible, are they? In fact, they are quite tasty!
I get my crab claws from White Cane Salmon at our farmers market. The crab claws come in for the winter season and, when they sell out, it’s a long wait until they return. But there’s no need to get crabby; the legs freeze well, so you can always keep a stockpile on ice for those emergencies when you just have to have some crab. Phew… crisis averted.
The crab I used for this pasta recipe is sweet beyond imagination; it is from the claws of Bairdi crabs. Bairdi crabs are the larger of the two species of snow crab, and their claw meat is a little taste of heaven.
The recipe came about because I prepped some recipes to freeze for dining during recovery after my back surgery in December. While Markipedia is a great cook, he is simply not used to cooking seven days a week, three meals a day. For my own sake, I wanted to help in advance. I roasted a couple of pounds of cherry tomatoes from Midweek Market at the Tucson Village Farm to freeze. And, of course, I stocked up on my Bairdi claws. Combining these two ingredients produced a wonderful pasta recipe. I hope you enjoy it as much as we did!
~ David
Spaaghetti with Roasted Tomato Sauce and Crab
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Ingredients
- 2 pounds sweet cherry tomatoes
- 2 shallots, peeled and sliced pole-to-pole
- 4 sprigs of oregano, leaves only
- chile flakes, to taste (optional)
- olive oil, as needed
- salt, to taste
- 2 tablespoons white wine, optional
- 12 ounces dried spaghetti
- 16 Bairdi crab claws, cooked and shelled
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F.
- Spread cherry tomatoes in a baking dish (9-inch by 12-inch is perfect). Scatter the shallot slices among the tomatoes then sprinkle with the oregano leaves and chile flakes. Drizzle generously with olive oil and shake the pan so the tomatoes and shallots are coated. Season with salt, and roast for 40 minutes until the tomatoes are browning and collapsed. Let cool. When cool, add the wine, if using, and purée the tomato mixture; transfer to a skillet over low heat. (Can be made up to 2 days in advance. Store in an airtight container in the refrigerator, or freeze for up to 2 months.)
- Bring a large pot of well-salted water to a boil. Add the pasta and cook per the package instructions, usually about 10-12 minutes until al dente.
- Meanwhile, warm the shelled crabmeat in the sauce. Some of it may flake — no problem.
- When pasta is done, transfer to the skillet with the sauce and crab, and toss to coat the pasta. Increase heat and cook a minute or two. Divide among four heated pasta bowls, sprinkle with parsley and serve.
- Serves 4.
- Notes:
- • any crab meat will work, but lump crab is best
- • if you don’t have shallots, use part of a sweet onion
- • I use fresh oregano, but dried works, too
- • other herbs to consider: basil, tarragon, thyme, or rosemary
- • use only one herb; too many will overwhelm the other flavors
- • I use spaghetti, but short pasta forms will work, too
- • without the crab, the tomato purée makes a delicious vegan sauce
© 2025 Copyright Cocoa & Lavender
angiesrecipes
February 22, 2025 at 5:48 amI didn’t even know that you can just purchase crab claws. Here I seldom see quality seafood with reasonable price, let alone just crab claws. Bet it tastes amazingly delicious.
Cocoa & Lavender
February 22, 2025 at 8:23 amThanks, Angie! I feel very fortunate to get these claws straight from Alaska — so sweet and flavorful.
Mimi Rippee
February 22, 2025 at 7:24 amMmmmm. What a fabulously special meal! I’ve never heard of these crabs but, living in Oklahoma, I know little about them!
Cocoa & Lavender
February 22, 2025 at 8:24 amThanks, Mimi — it was pretty special, and Mark was a great caregiver! I wish you could get this crab, Mimi — just amazing!
Barb
February 22, 2025 at 7:46 amThis sounds heavenly! I will be visiting the local fishmonger soon. I’m sure this dish would take one’s mind off of any pain they were experiencing.
Cocoa & Lavender
February 22, 2025 at 8:25 amIt was pretty amazing, Barb — thanks! I used to roast tomatoes a lot, but sometimes the skins got tough. This fixed everything! And the crab was such a great addition.
Marcelle
February 22, 2025 at 10:02 amoh my goodness, David! This is a dish I’m trying very soon. I love crab and the roasted tomato sauce sounds so delicious! Thank you for the tip about only using one herb, oregano it is 🙂
Cocoa & Lavender
February 22, 2025 at 4:31 pmThanks, Marcelle! I hope you enjoy it — it is a wonderful combination!
Mad Dog
February 22, 2025 at 12:05 pmThat looks delicious and I can almost imagine the taste, having made fresh Cornish crab and king prawn pintxos for a lunch today!
Cocoa & Lavender
February 22, 2025 at 4:31 pmThanks — and that sounds like a wonderful lunch, Mad Dog!
Eha Carr
February 22, 2025 at 1:48 pmLordie – I live supposedly in ‘seafood heaven’ here in coastal Australia but have not seen such wonderful huge crab claws! Oh yum ! Oregano or thyme seem most like ‘me’ . . . what a fabulous dish !!!
Cocoa & Lavender
February 22, 2025 at 4:30 pmThanks, Eha — I do love these crab claws!
FEL!X
February 22, 2025 at 5:48 pmSounds delicious!
Pasta & seafood is always very welcome here.
Cocoa & Lavender
February 23, 2025 at 7:55 amSame here, Felix! It’s a happy combination.
Pauline
February 23, 2025 at 1:52 amDavid, I really hope you have recovered fully from your back surgery. It’s great to know you were well looked after. Speaking of crab, the only crab I buy here is Queensland Mud Crab, which I can devour in one sitting with no accompaniments, but I am tempted to try your recipe. It would be perfect. I haven’t seen just the claws sold individually anywhere. Your tomato sauce sounds absolutely delicious, and would be perfect with pasta on it’s own. I love your minimal use of ingredients, it didn’t need anymore. Great recipe, thanks.
Cocoa & Lavender
February 23, 2025 at 7:57 amThank you so much, Pauline — I am recovering very well and am glad I had it done!
I had never seen a mud crab until I just looked one up online — they are really quite large. Like you, I could probably eat an entire one myself! Amy kind of crabmeat will work beautifully for this — it doesn’t have to be the claws.
Evening With A Sandwich
February 26, 2025 at 11:45 amDavid, first…. I hope you have recovered from your December back surgery. I can’t imagine the discomfort you must have been feeling before the surgery. I hope you are feeling great now!
This looks great. Of course, living in Florida we are swimming in crab claws (smile).
V.