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Light pasta sauce

Planning a pasta dish that's lighter and whiter than the traditional tomato based sauces? Try this delicious crabmeat pasta sauce.


1 lb crab (cooked crab meat, coarsely flaked)
2 c water
5 clv garlic (peeled and sliced)
2 t parsley (fresh leaves)
1 chili pepper (small, hot, if you like it hot)


Add the crabmeat, oil and garlic to a 3-quart pot and brown the meat to a golden color.

Then add the other ingredients, all but the red pepper, and simmer for about half an hour.

Then crush the red pepper and add to the final mixture.

Total time
55 minutes
Cooking time
Preparation time
4 servings


This sauce will amaze your diners.

Substitute water for the same amount of fish stock for more flavor. Substitute the liquidor for the same amount of pasatta or tomato sauce for a red sauce.


U.S.A. East Coast cuisine

easy, pasta sauce
fish & seafood
New England food recipes
Food in U.S.A.