Crab and Spaghetti (1953) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by travelling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Fishermen's Grotto in San Francisco. Feel free to reduce the amount of oil and salt. Ingredients:
1/4 cup olive oil (or as needed) |
1/2 cup chopped onion |
1 teaspoon chopped garlic |
1 teaspoon chopped parsley |
1 teaspoon chopped celery |
1 cup solid pack tomato |
1 cup tomato sauce |
1 1/2 cups water |
2 teaspoons salt (or to taste) |
1 teaspoon black pepper (or to taste) |
1/2 teaspoon paprika |
1 lb fresh crabmeat |
1/4 cup sherry wine |
1 lb spaghetti |
grated cheese (to taste) |
Directions:
1. Heat oil.
2. Add onions, garlic, parsley and celery, and cook until golden brown.
3. Mix tomatoes, tomato sauce, water, salt, pepper and paprika together.
4. Add to vegetable mixture.
5. Simmer for 1 hour.
6. Add crab and sherry and cook until heated through.
7. Meanwhile, cook and drain spaghetti.
8. Serve spaghetti topped with sauce and cheese.
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