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Crab and Tomato Rose Pasta With Parmesan, Chili, Chives and Lemon



About the Recipe

About BC Crab:
BC Crab is found exclusively along the pristine shores of the West Coast of North America and is a culinary delight known for its sweetness and tenderness - I love it.

Available year-round, BC Crab originates from seven distinct areas along the province's coastline, each boasting its own harvest season. With a commitment to sustainability, the BC crab fishery stands as a beacon of responsible seafood practices. Certified by Ocean Wise, this fishery is meticulously managed, with stringent regulations in place. From on-boat camera monitoring to precise catch size limits and selective harvesting of male crabs with hard shells, every aspect of the process is designed to uphold the highest standards of quality and environmental stewardship.

By championing wild BC crab fishers and buying BC, we ensure fair compensation for their efforts. We not only preserve a premium product but also support the livelihoods of coastal communities that rely on the fishery. With fishers serving as custodians of the resource and stewards of the local ecosystem, their dedication ensures the sustainability of the fishery for future generations to enjoy. Indulge in the unparalleled taste of BC Crab while contributing to the preservation of our coastal heritage and marine ecosystems.


  • 1 large Dungeness crab

  • 2 boxes/bags of your favourite pasta (fettuccine or linguine)

Tomato Rose Sauce:

  • 3 cloves garlic, minced

  • 1 small white onion, thinly sliced

  • 2 large cans diced tomatoes

  • 2 cup heavy cream

  • 1 tbsp italian seasoning

  • 2 tbsp salt

  • 3 tbsp brown sugar

  • 1 tbsp cracked black pepper

  • 3 tbsp olive oil

  • 1 tsp - 1 tbsp chili flakes (add as much as you like, spicy or gently spicy)

  • 5 tbsp thinly sliced chives

  • 1 lemon, juice and zest

  • 3 tbsp thinly shaved or grated parmesan cheese per person/portion


Cooking the crabs:

Most of the crabs we see in market are around 2 lbs, I cook my crabs for 6-7 minutes per lb in simmering/boiling water that tastes like the sea (make sure you add salt to the water). Plunge the crab in ice water to cool completely and then clean the meat from the shell (there are some great videos online to watch how its done). Pick and clean the crab meat.

Tomato Rose Sauce:

In a large pot, over medium heat, sauté the onion in the olive oil for 5 minutes until translucent. - Add the garlic and cook for another 5 minutes - Add the canned tomatoes, cook for 5 minutes - Add the salt, italian seasoning, brown sugar and the cracked black pepper and cook for 5 minutes - Add the chili flakes - Turn the temperature down to medium/low and add the cream, cook for 5 minutes and then remove from the heat to cool slightly and add the chives


In a separate pot of boiling salted water, cook your favourite pasta; I love fettuccine or linguine for this recipe, when the pasta is cooked and cooled, add the pasta to the sauce and warm through gently, add a small addle of the pasta water. - Add the cooked and picked BC crab meat - Add the lemon juice and zest - Garnish with the chives and the shaved parmesan Serve!

Enjoy, Chef Ned

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