Spaghetti with Snow Crab (First course]

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Spaghetti in a creamy tomato sauce with snow crab.

Starting only fourty years ago, snow crab harvesting is now Quebec's most lucrative commercial fishing harvest. Coming from the Bas Saint-Laurent and Côte-Nord region, 90% of these shellfish are exported to the United States and Japan.

Preparation : 10 min Cooking : 10 min
270 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly
  • Heart-healthy


100 g spaghetti
2 tsp canola oil 10 mL
1/4 shallots, finely chopped 10 g
2 tsp Parsley and Garlic Base 10 mL
1/2 cup canned tomatoes (diced) 130 g
1 snow crab legs, cooked, or Alaskan crab 130 g
3 tbsp dairy blend 5% 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start by cooking the pasta.
  2. Meanwhile, heat the canola oil in a skillet over medium heat. Sweat the finely chopped shallot, 2-3 min taking care not to let it burn. Add the parsley and garlic base, then add the diced tomatoes and cook uncovered, with occasional stirring. Add salt and pepper to taste.
  3. While the sauce and pasta are cooking, shell the cooked crab meat, using a nutcracker. Add it to the pan at the very last minute, just to warm it up. Add the dairy mix.
  4. Pour the drained spaghetti over the sauce and toss gently. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (220g)


% Daily Value




8 g

12 %

Saturated 1.4 g
+ Trans 0.1 g

7 %


20 mg


350 mg

15 %


42 g

14 %


3 g

10 %


3 g

Net Carbs

39 g


11 g

Vitamin A

14 %

Vitamin C

16 %


6 %


12 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 1 ¾ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving


This recipe is :
Diet-related health claims  :
Excellent source of  :
Selenium, Vitamin B12, Vitamin K
Good source of  :
Magnesium, Manganese, Niacin
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Meat and Alternatives ½
Fats 1

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