{"id":6440,"date":"2025-08-23T07:23:00","date_gmt":"2025-08-23T07:23:00","guid":{"rendered":"https:\/\/contedoro.com\/blue-crab-recipe-spaghetti-with-crab\/"},"modified":"2026-08-06T06:33:41","modified_gmt":"2026-08-06T06:33:41","slug":"blue-crab-recipe-spaghetti-with-crab","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/","title":{"rendered":"Blue Crab Recipe: Spaghetti with Crab"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The <strong>blue crab (Callinectes sapidus)<\/strong> 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 &#8220;invader,&#8221; today it represents instead a <strong>new gastronomic resource<\/strong>: its meat is tasty, light and perfect for first or main courses or seafood dishes. In this comprehensive guide we will see <strong>how to cook blue crab<\/strong>, with step-by-step recipe, tips, trivia and pairings with extra virgin olive oil.  <\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<div class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/div>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #343e3d;color:#343e3d\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #343e3d;color:#343e3d\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Index\" >Index<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Why_to_choose_blue_crab_in_cooking\" >Why to choose blue crab in cooking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#How_to_clean_and_prepare_blue_crab\" >How to clean and prepare blue crab<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Recipe_blue_crab_spaghetti_with_extra_virgin_olive_oil\" >Recipe: blue crab spaghetti with extra virgin olive oil<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Ingredients_for_4_people\" >Ingredients (for 4 people)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Step-by-step_preparation\" >Step-by-step preparation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Chefs_advice\" >Chef&#8217;s advice<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#More_recipes_with_blue_crab\" >More recipes with blue crab<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Recommended_pairings\" >Recommended pairings<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Nutritional_values_of_blue_crab_100_g_of_pulp\" >Nutritional values of blue crab (100 g of pulp)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Curiosities_about_the_blue_crab\" >Curiosities about the blue crab<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Blue_crab_FAQ\" >Blue crab FAQ<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/contedoro.com\/en\/blue-crab-recipe-spaghetti-with-crab\/#Conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2><span class=\"ez-toc-section\" id=\"Index\"><\/span>Index<span class=\"ez-toc-section-end\"><\/span><\/h2><nav><ul><li class=\"\"><a href=\"#perche-scegliere-il-granchio-blu-in-cucina\">Why to choose blue crab in cooking<\/a><\/li><li class=\"\"><a href=\"#come-pulire-e-preparare-il-granchio-blu\">How to clean and prepare blue crab<\/a><\/li><li class=\"\"><a href=\"#ricetta-spaghetti-al-granchio-blu-con-olio-extravergine\">Recipe: blue crab spaghetti with extra virgin olive oil<\/a><ul><li class=\"\"><a href=\"#ingredienti-per-4-persone\">Ingredients (for 4 people)<\/a><\/li><li class=\"\"><a href=\"#preparazione-passo-passo\">Step-by-step preparation<\/a><\/li><li class=\"\"><a href=\"#consigli-dello-chef\">Chef&#8217;s advice<\/a><\/li><\/ul><\/li><li class=\"\"><a href=\"#altre-ricette-con-granchio-blu\">More recipes with blue crab<\/a><\/li><li class=\"\"><a href=\"#abbinamenti-consigliati\">Recommended pairings<\/a><\/li><li class=\"\"><a href=\"#valori-nutrizionali-del-granchio-blu-100-g-di-polpa\">Nutritional values of blue crab (100 g of pulp)<\/a><\/li><li class=\"\"><a href=\"#curiosita-sul-granchio-blu\">Curiosities about the blue crab<\/a><\/li><li class=\"\"><a href=\"#faq-sul-granchio-blu\">Blue crab FAQ<\/a><\/li><li class=\"\"><a href=\"#conclusione\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n\n<h2 id=\"perche-scegliere-il-granchio-blu-in-cucina\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_to_choose_blue_crab_in_cooking\"><\/span>Why to choose blue crab in cooking<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Blue crab is not just a fad: its meat is <strong>rich in noble proteins<\/strong>, has little fat and is a natural source of <strong>minerals<\/strong> (zinc, calcium, magnesium) and <strong>B vitamins<\/strong>. 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.  <\/p>\n\n<p class=\"wp-block-paragraph\">Eating blue crab also means making a sustainable choice: this widespread species is considered &#8220;invasive&#8221; because it reproduces quickly and puts a strain on local wildlife. Using it in cooking therefore means <strong>turning an environmental problem into a gastronomic resource<\/strong>. <\/p>\n\n<h2 id=\"come-pulire-e-preparare-il-granchio-blu\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_clean_and_prepare_blue_crab\"><\/span>How to clean and prepare blue crab<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Before cooking blue crab, it is essential to clean it properly:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Rinse the crab well under running water.<\/li>\n\n\n\n<li>Using a sturdy knife, lift the upper shell and remove the gills and inedible parts.<\/li>\n\n\n\n<li>Remove any dark internal residue.<\/li>\n\n\n\n<li>Divide the crab in half to make it easier to cook and release the juices.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">A chef&#8217;s trick: <strong>freeze the crabs for 30 minutes<\/strong> before cleaning, so they will be easier to handle.<\/p>\n\n<h2 id=\"ricetta-spaghetti-al-granchio-blu-con-olio-extravergine\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Recipe_blue_crab_spaghetti_with_extra_virgin_olive_oil\"><\/span>Recipe: blue crab spaghetti with extra virgin olive oil<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<h3 id=\"ingredienti-per-4-persone\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_for_4_people\"><\/span>Ingredients (for 4 people)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>400 g of durum wheat spaghetti<\/li>\n\n\n\n<li>2 fresh blue crabs (about 1 kg total)<\/li>\n\n\n\n<li>4 tablespoons <strong>Ravece Contedoro extra virgin olive oil<\/strong> (intensely fruity, ideal with shellfish)<\/li>\n\n\n\n<li>200 g of ripe cherry tomatoes<\/li>\n\n\n\n<li>2 cloves of garlic<\/li>\n\n\n\n<li>Fresh parsley to taste.<\/li>\n\n\n\n<li>Salt and pepper to taste.<\/li>\n\n\n\n<li>Fresh chili pepper (optional)<\/li>\n<\/ul>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/contedoro.com\/en\/shop\/#ravece\" style=\"background-color:#618f66\">Order Ravece Oil Now for this Recipe<\/a><\/div>\n<\/div>\n\n<h3 id=\"preparazione-passo-passo\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step-by-step_preparation\"><\/span>Step-by-step preparation<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<ol class=\"wp-block-list\">\n<li><strong>Cleaning crabs<\/strong>: follow the directions above and divide the crustaceans into several parts.<\/li>\n\n\n\n<li><strong>Saut\u00e9<\/strong>: in a large skillet, heat extra-virgin olive oil with crushed garlic and, if desired, chili pepper.<\/li>\n\n\n\n<li><strong>Cooking the crabs<\/strong>: add the crab pieces and brown them for 3-4 minutes, turning them to release the juices.<\/li>\n\n\n\n<li><strong>Tomato sauce<\/strong>: add chopped cherry tomatoes and cook over medium heat for 10 minutes, until a fragrant sauce is created.<\/li>\n\n\n\n<li><strong>Pasta<\/strong>: boil spaghetti in plenty of salted water, drain when al dente and toss in a pan with the sauce.<\/li>\n\n\n\n<li><strong>Final mash-up<\/strong>: add a drizzle of raw extra virgin olive oil and chopped parsley.<\/li>\n<\/ol>\n\n<h3 id=\"consigli-dello-chef\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Chefs_advice\"><\/span>Chef&#8217;s advice<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Serve the pasta with the claws whole for a dramatic presentation.<\/li>\n\n\n\n<li>Add a glass of dry white wine while cooking the sauce for more flavor.<\/li>\n\n\n\n<li>Try variations with linguine or paccheri.<\/li>\n<\/ul>\n\n<h2 id=\"altre-ricette-con-granchio-blu\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"More_recipes_with_blue_crab\"><\/span>More recipes with blue crab<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Blue crab is not only good with pasta: here are other easy and tasty ideas.<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Grilled blue crab<\/strong>: simple, seasoned with extra virgin olive oil, lemon and parsley.<\/li>\n\n\n\n<li><strong>Mediterranean blue crab soup<\/strong>: with tomato, celery and toast.<\/li>\n\n\n\n<li><strong>Cold blue crab salad<\/strong>: boiled crab meat, fresh vegetables and a drizzle of extra virgin olive oil.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">These variations make it possible to bring a new and surprising ingredient to the table, always enhanced by EVO oil.<\/p>\n\n<h2 id=\"abbinamenti-consigliati\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Recommended_pairings\"><\/span>Recommended pairings<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Blue crab spaghetti pairs well with a <strong>fresh, mineral white wine<\/strong>, such as a Fiano di Avellino or a Greco di Tufo.<br\/><strong>Contedoro&#8217;s Ravece<\/strong> extra-virgin olive oil, with its notes of green tomato, grass and almond, enhances the crab&#8217;s sweetness and balances the savoriness of the sea.<\/p>\n\n<h2 id=\"valori-nutrizionali-del-granchio-blu-100-g-di-polpa\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutritional_values_of_blue_crab_100_g_of_pulp\"><\/span>Nutritional values of blue crab (100 g of pulp)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Calories: about 87 kcal<\/li>\n\n\n\n<li>Protein: 18 g<\/li>\n\n\n\n<li>Fat: 1.2 g (almost all unsaturated)<\/li>\n\n\n\n<li>Carbohydrates: 0 g<\/li>\n\n\n\n<li>Vitamins: B12, B6, Niacin<\/li>\n\n\n\n<li>Minerals: phosphorus, zinc, calcium, magnesium<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">A food that is therefore <strong>light and nutritious<\/strong>, ideal for balanced diets and athletes.<\/p>\n\n<h2 id=\"curiosita-sul-granchio-blu\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Curiosities_about_the_blue_crab\"><\/span>Curiosities about the blue crab<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>It was first spotted in Italy in the 2000s.<\/li>\n\n\n\n<li>It reproduces very quickly, with females laying up to two million eggs.<\/li>\n\n\n\n<li>In some countries, such as the United States, it has been considered a delicacy for years.<\/li>\n\n\n\n<li>It is referred to as &#8220;Adriatic king crab&#8221; because of its refined taste.<\/li>\n<\/ul>\n\n<h2 id=\"faq-sul-granchio-blu\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Blue_crab_FAQ\"><\/span>Blue crab FAQ<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Can blue crab be eaten raw?<\/strong> Better not: it should always be cooked for hygienic reasons.<br\/><strong>How to clean blue crab quickly?<\/strong> Freeze it 30 minutes and then open it with a sturdy knife.<br\/><strong>Where to buy blue crab in Italy?<\/strong> It is now available in many fishmongers along the Adriatic and Tyrrhenian coasts.<br\/><strong>Is it sustainable to eat blue crab?<\/strong> Yes, consuming it helps reduce its environmental impact.<br\/> Is<strong>it<\/strong> better to<strong>cook it with pasta or rice?<\/strong> It goes well with both, but pasta brings out its juices better.<\/p>\n\n<h2 id=\"conclusione\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The <strong>blue crab<\/strong> 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 <strong>Contedoro&#8217;s Ravece<\/strong> oil, fruity and rich in green aromas, the result is a dish that combines <strong>sea and land, innovation and tradition.<\/strong>  <\/p>\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 Discover<a href=\"https:\/\/contedoro.com\/en\/shop\/#ravece\">Contedoro&#8217;s Ravece Oil<\/a> and try it in your seafood recipes-the extra touch to turn blue crab into a true taste experience.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8220;invader,&#8221; today it represents instead a new gastronomic resource: its meat is tasty, light and perfect for first or [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6441,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"page_builder":"","_joinchat":[],"footnotes":""},"categories":[129],"tags":[],"class_list":["post-6440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oil-and-olives-in-the-kitchen"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=6440"}],"version-history":[{"count":0,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6440\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/6441"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=6440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=6440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=6440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}