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Creamy Tomato Crab Pasta Sauce

Servings 6


  • 1 pound dried gluten-free pasta cooked al dente

Breadcrumb Topping

  • 2 slices gluten-free whole grain bread processed into fine crumbs
  • 2 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste

Crab Pasta Sauce

  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic minced
  • 1 pound lump or jumbo fresh crab meat
  • 1/2 teaspoon red pepper flakes
  • 5 large tomatoes chopped
  • 1/4 cup Citron vodka
  • 1/3 cup non-fat Greek yogurt
  • 1 egg
  • salt and pepper to taste
  • 2 scallions minced


Breadcrumb Topping

  1. Place breadcrumbs, oil, and garlic in saute pan and toss well. Season with salt and pepper. Cook over medium-low heat until browned and crunchy. Set aside.

Crab Pasta Sauce

  1. Heat 1 tablespoon olive oil in a large saute pan; add garlic and saute until lightly browned. Remove half of the garlic from the pan and set aside. Add crab meat to pan and toss gently. Remove to a bowl and set aside.
  2. Return reserved garlic to pan and add 1 tablespoon olive oil and red pepper flakes; heat. Add tomatoes and cook until they break down, about 10 minutes. Add vodka and cook 3-4 minutes for flavor to get absorbed. Whisk together yogurt and egg in a small bowl; slowly whisk into tomatoes; heat through. Transfer to a blender and blend until smooth. Return pureed sauce to pan; season with salt and pepper. Add sauteed crab meat and heat through.
  3. Cook pasta, reserving one cup of pasta water.
  4. To serve, toss cooked pasta with Crab Pasta Sauce, adding some pasta water as needed to loosen up pasta. Sprinkle with scallions and Breadcrumb Topping just before serving.