Dipping my foot into the shallow end...

If I had only one meal left to eat this would definitely be it.

I could eat this every day.

This is a great time of year to make this dish, since crabs are most abundant in the summer. However, you can freeze the crabs and have them throughout the winter but nothing can beat fresh caught crabs filled with lumps of meat!

My mouth is watering just thinking about it!!

Ingredients

2 32 oz Cans Italian Style Whole Tomatoes, in juice, Mashed

2 8 oz Cans Tomato Sauce

1 6 oz Can Tomato Paste

12 Large Crabs, Top Shell Removed, Washed & Halved

1 Bulb Garlic, Chopped

1 Cup Mild & Light Olive Oil

Salt & Pepper to taste

Linguine Fini

In a large sauce pot over medium high heat with no oil in the pot add the mashed tomatoes.  Bring to slow boil.  Add the cans of tomato sauce and paste.  Blend well.  Bring back to a slow boil and reduce heat to low.  Sprinkle with salt and pepper.

While that is simmering in a large frying pan add 1/2 cup of olive oil in pan until heated.  Add three tablespoons of chopped garlic and saute for one minute.  Pour in half the crabs and cook them on both sides adding salt and pepper about seven minutes each side.  If the garlic start to brown too much reduce heat to medium and add a little water.  Cover with a lid until crabs turn red.  Pour everything from the frying pan and the garlic.  Repeat process with the remaining crabs and add to the sauce pot.  simmer on low heat for 2 to 2 1/2 hours.  The longer they cook in the sauce the better the flavor.  

Sever over al dente linguine.  Place the crabs in a bowl on the table with cocktail forks and cracker for breaking the claws.  HAVE FUN!!

Pin It