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Crab Spaghetti
  • 1/2 cup chopped onions
  • 1 clove garlic (crushed)
  • 1 teaspoon chopped parsley
  • 1/4 cup chopped celery
  • 1/4 cup oil
  • 1 1/2 cans tomato soup
  • 1 can water
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Tabasco sauce
  • 1 pound claw crab meat
  • 1/4 cup sherry wine
  • 8 ounce spaghetti
  • grated cheese
  • 1 teaspoon salt
Saute vegetables in oil until golden brown. Mix soup, water and seasonings with above, and simmer 1 hour. Add crab meat and sherry, and let simmer few minutes longer. Cook and drain spaghetti. Put on platter and pour sauce over it. Sprinkle with grated cheese. Serve at once.
This recipe is credited to Mrs. Milburn Brewington of Salisbury, MD and was the Grand Prize Winner in the 1970 National Hard Crab Derby in Crisfield, MD.
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