Ingredients: |
Ingredients: 24 large cleaned blue crabs or 2 pounds of fresh crabmeat
4 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, minced
2 cans (48 ounces) tomatoes with puree
1 large can of diced
1 can tomato paste
3 tablespoon Crystal hot sauce
1teaspoon of red pepper flake
2 tablespoons sugar
2 bay leaves
1/2 teaspoon oregano
2 tablespoon Old Bay seasoning
Salt & pepper to taste
2-3 pounds spaghetti, cooked and drained
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Directions: |
Directions:Bring an extra large pot ¾’s full of water to a boil, add 3 tablespoons of Old Bay Crab Boil and add the crabs into water cooking until they pink. ( Use the same water that you boiled the crabs when cooking the spaghetti.) Then place in cold water until cooled. Remove the back, and clean out the crab making certain to remove the finger looking things which are the lungs. With a mallet crack the claws. Break the body into two pieces leaving the legs attached to each half. Place in a bowl, cover and refrigerate overnight.
In a large stainless steel stock pot (not aluminum), heat olive oil, sauté onion, bell pepper and garlic until tender. Add 2 can of tomatoes with puree and the can of diced tomatoes, add 1 can of tomato paste, and add hot sauce, sugar, bay leaves, salt/pepper, oregano, and Old Bay seasoning.
Bring to a boil, reduce heat to simmer cook, stirring occasionally, until thick, add the crab meat and continue cooking for about 15 minutes on simmer.
Serve over cooked spaghetti.
Cuban bread is a must for dipping in the sauce. |
