Crab meat (any type! If you like the brown meat or butter, add that too.)
As much as you like
about 1 tablespoon
Salt and pepper
a small amount
1 portion per serving
a small amount
Soup stock cube
Remove the crab meat from the shell. Heat a frying pan and add the olive oil. Crush the garlic clove and add to the pan, and saute until fragrant. Add the canned tomatoes liquid and all while crushing the tomatoes. Add the bay leaf, and simmer.
When the tomato has reduced a bit, start boiling the spaghetti. Put the crab meat in the frying pan and season with salt and pepper. If the sauce needs more flavor, add some of the brown meat from the crab - it will become really rich and delicious!
Just before the spaghetti finishes cooking, add the cream to the sauce and bring to a boil. Put the freshly cooked spaghetti in the frying pan and mix with the sauce. Transfer to serving plates, sprinkle with parsley, and it's done.
Story Behind this Recipe
Crab means tomato cream sauce to me, so I thought this was a great way to use up leftover crab meat.
I wanted to highlight the flavor of the crab, so I didn't add Krazy Salt as I usually do to tomato sauce, but add it if you prefer. Don't mix the sauce too much after adding the crab meat - it won't fall apart as much and you can enjoy the texture more. A previous version of this recipe used a soup stock cube, but I discovered that adding the brown meat or butter from the crab made the sauce really tasty. If you like the brown meat, please be sure to add it!