Blue Crab Recipe: Spaghetti with Crab

The blue crab (Callinectes sapidus) is a marine species native to the American coast, which has arrived in recent years in the Mediterranean and become a protagonist of our tables. Considered by many to be an “invader,” today it represents instead a new gastronomic resource: its meat is tasty, light and perfect for first or main courses or seafood dishes. In this comprehensive guide we will see how to cook blue crab, with step-by-step recipe, tips, trivia and pairings with extra virgin olive oil.

Why to choose blue crab in cooking

Blue crab is not just a fad: its meat is rich in noble proteins, has little fat and is a natural source of minerals (zinc, calcium, magnesium) and B vitamins. It is therefore a healthy food that is also suitable for those on light diets. Compared with traditional crab, its flavor is more intense and sweet at the same time, with a tender texture that makes it versatile in cooking.

Eating blue crab also means making a sustainable choice: this widespread species is considered “invasive” because it reproduces quickly and puts a strain on local wildlife. Using it in cooking therefore means turning an environmental problem into a gastronomic resource.

How to clean and prepare blue crab

Before cooking blue crab, it is essential to clean it properly:

• Rinse the crab well under running water.
• Using a sturdy knife, lift the upper shell and remove the gills and inedible parts.
• Remove any dark internal residue.
• Divide the crab in half to make it easier to cook and release the juices.

A chef’s trick: freeze the crabs for 30 minutes before cleaning, so they will be easier to handle.

Recipe: blue crab spaghetti with extra virgin olive oil

Ingredients (for 4 people)

• 400 g of durum wheat spaghetti
• 2 fresh blue crabs (about 1 kg total)
• 4 tablespoons Ravece Contedoro extra virgin olive oil (intensely fruity, ideal with shellfish)
• 200 g of ripe cherry tomatoes
• 2 cloves of garlic
• Fresh parsley to taste.
• Salt and pepper to taste.
• Fresh chili pepper (optional)

Step-by-step preparation

1. Cleaning crabs: follow the directions above and divide the crustaceans into several parts.
2. Sauté: in a large skillet, heat extra-virgin olive oil with crushed garlic and, if desired, chili pepper.
3. Cooking the crabs: add the crab pieces and brown them for 3-4 minutes, turning them to release the juices.
4. Tomato sauce: add chopped cherry tomatoes and cook over medium heat for 10 minutes, until a fragrant sauce is created.
5. Pasta: boil spaghetti in plenty of salted water, drain when al dente and toss in a pan with the sauce.
6. Final mash-up: add a drizzle of raw extra virgin olive oil and chopped parsley.

Chef’s Tips

• Serve the pasta with the claws whole for a dramatic presentation.
• Add a glass of dry white wine while cooking the sauce for more flavor.
• Try variations with linguine or paccheri.

More recipes with blue crab

Blue crab is not only good with pasta: here are other easy and tasty ideas.

• Grilled blue crab: simple, seasoned with extra virgin olive oil, lemon and parsley.
• Mediterranean blue crab soup: with tomato, celery and toast.
• Cold blue crab salad: boiled crab meat, fresh vegetables and a drizzle of extra virgin olive oil.

These variations make it possible to bring a new and surprising ingredient to the table, always enhanced by EVO oil.

Recommended pairings

Blue crab spaghetti pairs well with a fresh, mineral white wine, such as a Fiano di Avellino or a Greco di Tufo.
Contedoro’s Ravece extra-virgin olive oil, with its notes of green tomato, grass and almond, enhances the crab’s sweetness and balances the savoriness of the sea.

Nutritional values of blue crab (100 g of pulp)

• Calories: about 87 kcal
• Protein: 18 g
• Fat: 1.2 g (almost all unsaturated)
• Carbohydrates: 0 g
• Vitamins: B12, B6, Niacin
• Minerals: phosphorus, zinc, calcium, magnesium

A food that is therefore light and nutritious, ideal for balanced diets and athletes.

Curiosities about the blue crab

• It was first spotted in Italy in the 2000s.
• It reproduces very quickly, with females laying up to two million eggs.
• In some countries, such as the United States, it has been considered a delicacy for years.
• It is referred to as “Adriatic king crab” because of its refined taste.

Blue crab FAQ

Can blue crab be eaten raw? Better not: it should always be cooked for hygienic reasons.
How to clean blue crab quickly? Freeze it 30 minutes and then open it with a sturdy knife.
Where to buy blue crab in Italy? It is now available in many fishmongers along the Adriatic and Tyrrhenian coasts.
Is it sustainable to eat blue crab? Yes, consuming it helps reduce its environmental impact.
Isit better tocook it with pasta or rice? It goes well with both, but pasta brings out its juices better.

Conclusion

The blue crab has gone from invasive species to a new resource in Italian cuisine. Its delicate and flavorful meat lends itself to simple but refined recipes, such as blue crab spaghetti with extra virgin olive oil. With Contedoro’s Ravece oil, fruity and rich in green aromas, the result is a dish that combines sea and land, innovation and tradition.

👉 DiscoverContedoro’s Ravece Oil and try it in your seafood recipes-the extra touch to turn blue crab into a true taste experience.