Crab & Spaghetti (1953)
"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."
Original is 5-6 servings
Ingredients
Nutritional
- Serving Size: 1 (379.7 g)
- Calories 524.2
- Total Fat - 13.5 g
- Saturated Fat - 1.9 g
- Cholesterol - 49.9 mg
- Sodium - 1692.4 mg
- Total Carbohydrate - 74.5 g
- Dietary Fiber - 1.8 g
- Sugars - 3.5 g
- Protein - 31.4 g
- Calcium - 88.1 mg
- Iron - 6.6 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil.
Step 2
Add onions, garlic, parsley and celery, and cook until golden brown.
Step 3
Mix tomatoes, tomato sauce, water, salt, pepper and paprika together.
Step 4
Add to vegetable mixture.
Step 5
Simmer for 1 hour.
Step 6
Add crab and sherry and cook until heated through.
Step 7
Meanwhile, cook and drain spaghetti.
Step 8
Serve spaghetti topped with sauce and cheese.
Tips
No special items needed.
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