Chili crab is a “house specialty” at the beach house. Over the holidays, we had some good friends and their families over for a mini reunion of sorts with highschool classmates from near and far. We made an enormous batch of chili crab, and along with lots of other food, we had quite a bit of chili crab leftover. This doesn’t happen very often but it presented an opportunity to recycle the chili crab the next day… In the past, leftover chili crab meat was incorporated into a crab torta (a kind of thin frittata) that worked very well, but this time around I had 2-2.5 cups of peeled crab meat, so I needed a dish that would use it all up.
While the pasta water came up to a rolling boil, I heated up a large skillet and added some olive oil and a small can of plum tomatoes and salt and simmered that for a few minutes. I cooked the pasta and minutes before it was done, I added the leftover chili crab mixture into the tomatoes in the skillet and stirred until it was heated through. Adjusted the seasoning by adding salt and pepper and some chopped parsley and mixed in the cooked spaghetti. This was delicious! A little watery as the chili crab mixture was moister than I expected, but overall, a nearly effortless recycled dish hit!
If you want a similar but more complex tasting crab pasta dish, check out this one I did years ago that was also delicious. :)