10 Minute Crab Spaghetti

Everybody loves spaghetti, and when you combine it with delicious sweet crab (in this case I am using imitation crab), ruby sun-dried tomatoes, briny olives and fresh basil, you have a whole new way to enjoy this pasta pantry staple.  

This makes an amazingly quick, delicious and budget friendly weeknight meal.  In the time it takes to boil the spaghetti, you have everything else sauted in a skillet, ready to receive the warm pasta.

I have always been a fan of imitation crab. I do look for the kind that has the least amount of ingredients, no additives and typically uses Alaskan pollock with a bit of crab mixed in.

Imitation crab is such a budget friendly seafood option and you will typically find a packet in my fridge.  I love to use it in my Imitation is the Best Form of Flattery "Crab" Cakes as well.

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Pull this together for your family in no time at all.  If your family is not a fan of crab, try subbing in some rotisserie chicken instead.  Same concept with a different protein source (land vs. sea).

You can also amp up the nutrition by adding some mushrooms and spinach to the already delicious combo.  Want to take it to the next level?  Try stirring through some jarred artichoke hearts for an elegant twist,

Leave a comment & let me know how you made yours! 

10 Minute Crab Spaghetti
Serves 4


8 ounces spaghetti or gluten free spaghetti (cooked according to package directions)
8 ounces imitation crab, pulled or chopped into smaller bits- you can certainly use real crab if you prefer
2 shallots, sliced thinly. - you can also use a red onion
1 tablespoon olive oil
1 tablespoon butter, unsalted
1 teaspoons anchovy paste, or 2 whole anchovies (trust me ;-)
1/4 cup sun dried tomatoes in oil, chopped
1/4 cup olives (I like to use green Castelvetrano olives - so buttery), pitted & chopped
2 cloves garlic, minced or grated
Juice of 1 lemon
1/2 teaspooncourse sea salt
1 handful freshly torn basil 
1/4 cup grated parmesan (optional)


Cook spaghetti according to package directions.


Add the olive oil to a medium skillet ( I used my Lodge cast iron skillet for this, available on my SHOP page) and sauté the sliced shallots over medium low heat. When they start to soften and become slightly translucent (about 3 minutes), add in the anchovy paste and stir around. If adding whole anchovies, just allow them to dissolve into the shallots. It won't take long at all.


Add in the sun-dried tomatoes, olives, garlic, juice of the lemon and give everything a good stir.


Add in the crab, then toss in the spaghetti. Add a little bit of salt and pepper to taste.
Top with basil, adding the grated Parmesan if you choose.


Give a final toss and serve.