May 11, 2008
Taste
Crabs take saucy plunge
Pasta topped with crab marinara. (Sun photo by Lloyd Fox // Styled by Julie Rothman / December 13, 2007)
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We're not sure where the idea of putting crab meat in marinara sauce came from, though it's been around for a while. The makers of Grandmom Concetta's Original Crab-inara Pasta Sauce say they use a recipe that dates to 1929, from a grandmother who used to serve it to relatives visiting the New Jersey shore.
Some Marylanders like to give these bottled sauces as gifts, and Chesapeake Bay expatriates order them for a taste of home. But which crab marinara tastes best over pasta? We boiled a batch of penne and conducted a blind tasting of three sauces to find out.
kate.shatzkin@baltsun.com
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