Spaghetti with Snow Crab

3 Reviews
67% would make this recipe again

Spaghetti in a creamy tomato sauce with snow crab.

Starting only fourty years ago, snow crab harvesting is now Quebec's most lucrative commercial fishing harvest. Coming from the Bas Saint-Laurent and Côte-Nord region, 90% of these shellfish are exported to the United States and Japan.

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Ingredients

??? gluten free/wheat free spaghetti ???
??? canola oil ???
??? shallots, finely chopped ???
??? Parsley and Garlic Base ???
??? canned tomatoes (diced) ???
??? snow crab legs, cooked, or Alaskan crab ???
??? creamy soy preparation for cooking ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start by cooking the pasta.
  2. Meanwhile, heat the canola oil in a skillet over medium heat. Sweat the finely chopped shallot, 2-3 min taking care not to let it burn. Add the parsley and garlic base, then add the diced tomatoes and cook uncovered, with occasional stirring. Add salt and pepper to taste.
  3. While the sauce and pasta are cooking, shell the cooked crab meat, using a nutcracker. Add it to the pan at the very last minute, just to warm it up. Add the soy preparation.
  4. Pour the drained spaghetti over the sauce and toss gently. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (350 g)

Amount

% Daily Value

Calories

410

Fat

14 g

21 %

Saturated 1.5 g
+ Trans 0.1 g

8 %

Cholesterol

20 mg

Sodium

330 mg

14 %

Carbohydrate

59 g

20 %

Fibre

3 g

11 %

Sugars

4 g

Net Carbs

56 g

Protein

11 g

Vitamin A

20 %

Vitamin C

24 %

Calcium

4 %

Iron

14 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Selenium, Vitamin B12, Vitamin K
Good source of  :
Copper, Manganese, Niacin, Vitamin A, Vitamin E, Zinc
Source of  :
Fibre, Folacin, Iron, Magnesium, Omega-3, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 67% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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