Mass Production Cooking/pasta at crab feed


I am doing a crab feed for 125 people my question is how much pasta with sauce should i plan on per person knowing they are also having salad and crab?

Hey Maureen!

Thank you for the uncomplicated question.

My standard portion when I did catering events like this was 2 ounces of dry pasta per person along with 4 fluid ounces (volume) of sauce.

125 people times 2 ounces of dry pasta equals 15.6 pounds of dry pasta.
4 fl oz times 125 people equals 500 fl oz sauce. 500 divided by 128 ounces in a gallon means you need 3.9 gallons of sauce.

This is a starting point for you to estimate portions. If you're feeding Firemen, increase the portions. If you're feeding children, decrease.

Please be aware of correct cooking temperatures and be sure to hold food above 140F and out of the temperature danger zone. Assure the personal hygiene of all people preparing and serving food.

Good luck with your event.  

Mass Production Cooking

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Chef Todd Mohr. CCE


I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event. Please don't ask me how much to order from the caterer or deli. That's up to them to consult you on. If you are doing the actual cooking, I can help. My expertise is in cooking for more than 100 people. Your questions concerning cooking methods, amount to purchase, portioning, strategies for food service, and food safety for large production are welcomed. There are plenty of recipe websites on the internet. Please don't ask me for recipes. I don't believe in written instructions for cooking anyway. The more information you give while asking your question, the better response I can give. "How do I feed 100 people at my daughter's wedding?" is too broad of a question. "If I plan to offer chicken and beef for 100 people, how much chicken should I purchase?" is a better question. Visit my website at LIKE ChefToddMohr on Facebook Subscribe to ChefToddMohr on YouTube


I'm certified by the American Culinary Federation as a Certified Culinary Educator. I'm currently a Chef Instructor at three different culinary schools in Baltimore, Maryland. Previously an Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Also a Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily. Then, General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily. My catering company has hosted many large events, feeding up to 1000 people.

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Bachelor of Arts, Long Island University Associate of Arts, Baltimore International Culinary College

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Certified Culinary Educator (ACF)

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My catering company has had many of the nations largest companies as clients.

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