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MagnumTRex
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« on: June 15, 2005, 04:38:07 PM »

Crabs and Spaghetti

A version of this recipe is what I was introduced to crabs with and my main motivation for crabbing.  It's been handed down from my grandmother, you won't be disappointed. The gravy alone is incredible, the crabs at the end are the icing on the cake. I'm going to list the ingredients, the amounts are not exact measurements but I'll explain in the preparation.

Ingredients:
Extra virgin olive oil
Crushed garlic
Crushed red pepper
Cayenne pepper
Salt
2 TBS Fresh Italian Parsley (Can use 1 TBS Dry)
Black pepper
Crushed tomatoes 
tomato paste
2 to 3 leaves Fresh basil (This goes in at the very end, do not add with the other ingredients in the oil simmer mixture) ( Can use 1 TSP Dry)
Red Wine (optional)
Sugar
Pasta (or your favorite variety)
Crabs

First step is preparing the crabs, I find that it is best to clean them live though grand mom used to boil them to kill them. Boiling works but is messy and you lose some of the flavor.  To clean them live without getting pinched, place the crabs in an ice bath for about 5 minutes or so. This will put them to sleep and allow you to safely remove the shell and clean them.  I like to break the cleaned bodies in half as this makes it easier to stir the gravy.

Next, coat the bottom of a pot with extra virgin olive oil, and put in about two or three tablespoons of crushed garlic (fresh is best but I sometimes use the jarred type with good results).  Remove the stems from the fresh Italian parsley and chop it finely, three tablespoons should be good but a little more or less is OK.  In a pinch use dried parsley but it definitely will not be as good.  Put in a dash or two of cayenne and crushed red pepper.  You can add more as the gravy simmers so don't go overboard here. Also add some salt and black pepper.  You should have enough of seasonings and oil in the bottom that you can just about swish it around.  Simmer this mixture on the lowest heat you can making sure to stir it and not let it burn.  Add a couple of crabs and cover the pot while it simmers.  Make sure to stir it occasionally. It should be smelling wonderful right about now!

Once the oil mixture and crabs have simmered for about 10 minutes you can start adding the other ingredients.  Start with the splash of red wine if you're using it and 1 small can of tomato paste. Add the crabs you'll be cooking and enough crushed tomatoes to just about cover the crabs.  I typically will use 2-4 cans for 1-2 dozen crabs depending on the size.  Add 1 teaspoon of sugar, no more or your gravy will be too sweet.    Turn your heat up to medium, again making sure to stir occasionally so you don't burn the bottom, until the gravy starts bubbling.  (In the meantime, start a large pot of water boiling to cook your pasta. Add a dash of salt and a tablespoon of olive oil to the water.) Once the gravy starts bubbling turn down the heat to low and simmer about 10 minutes longer stirring occasionally and testing for sufficient hot pepper and salt (add more of each if you like).  After ten minutes of simmering add 3-5 fresh basil leaves (a teaspoon of dried if you must substitute) and simmer for a couple more minutes. Use tongs and remove the crabs and place in a separate bowl. Cook your pasta until it's made the way you like.  A good test is through a piece of the pasta on the wall and if it sticks it's done.

Strain the pasta and rinse under cold water to stop it from cooking.  Place it in a large pasta bowl and coat with some of the gray.  Serve the pasta first and then use the pasta plates when you're done to hold the empty shells while you eat the crabs.  A homemade red wine if you can get it goes great with it or any red Italian table wine (like the kind you buy by the gallon). 

Enjoy!

« Last Edit: March 03, 2018, 10:42:51 AM by MagnumTRex » Logged
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« Reply #1 on: June 27, 2005, 05:47:15 PM »

yum.
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« Reply #2 on: June 28, 2005, 06:02:45 AM »

sounds good I'll have to give it a try, THANKS
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« Reply #3 on: July 08, 2005, 04:35:50 AM »


I was wondering do you add any water to your gravy
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« Reply #4 on: July 08, 2005, 04:26:18 PM »

I use a little water to rinse the cans of crushed tomatos.  I fill one can about a third of the way and swirl it around unitl the can is clean and dump it into the next can until all are clean.  I don't really think that it makes much of a difference, just something I've always done. 
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« Reply #5 on: July 15, 2005, 10:51:57 PM »


Add the crabs you'll be cooking and enough crushed tomatoes to just about cover the crabs.  I typically will use 2-4 cans for 1-2 dozen crabs depending on the size.



How do you stir 1 -2 dozen crabs  Huh Huh Huh Huh Huh
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« Reply #6 on: July 15, 2005, 10:52:18 PM »

Add the crabs you'll be cooking and enough crushed tomatoes to just about cover the crabs. I typically will use 2-4 cans for 1-2 dozen crabs depending on the size.



How do you stir 1 -2 dozen crabs Huh Huh Huh Huh Huh
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« Reply #7 on: July 15, 2005, 11:19:55 PM »

Great question, I ususally break the cleaned bodys in half and that makes it much easier to stir.  A big pot is a must eitehr way but, if you're looking for presentation points and can't bear to break the bodies, with a tight lid, oven mits, you can lift the pot a swirl them around.
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« Reply #8 on: March 26, 2012, 07:51:04 AM »

Invited my mother (see maiden name Fiamingo) over for some crabs and spaghetti.    Deviated from her tried and true recipe and tried out Tom's recipe listed here.    Got the nod of approval from my mother, though she stopped short of saying it was better than her's.     "This is good, but I still like mine a little better."   

That's pretty high praise from mom.    Grin
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« Reply #9 on: March 26, 2012, 12:29:25 PM »

Invited my mother (see maiden name Fiamingo) over for some crabs and spaghetti.    Deviated from her tried and true recipe and tried out Tom's recipe listed here.    Got the nod of approval from my mother, though she stopped short of saying it was better than her's.     "This is good, but I still like mine a little better."   

That's pretty high praise from mom.    Grin

I'm glad you enjoyed it!  I am honored to receive such a compliment.
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« Reply #10 on: March 26, 2012, 10:02:54 PM »

Invited my mother (see maiden name Fiamingo) over for some crabs and spaghetti.    Deviated from her tried and true recipe and tried out Tom's recipe listed here.    Got the nod of approval from my mother, though she stopped short of saying it was better than her's.     "This is good, but I still like mine a little better."   

That's pretty high praise from mom.    Grin




Only took  6+ years... laugh laugh laugh
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« Reply #11 on: March 26, 2012, 11:55:24 PM »



I'm thinking brother-in-laws are going to take longer............. Grin
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« Reply #12 on: March 27, 2012, 06:51:54 AM »

Only took  6+ years...

...to try this recipe...
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« Reply #13 on: March 28, 2012, 10:37:50 AM »

I noticed Ron went with my original version of the recipe.  I posted an update with some tweaks I have made over the years that i think have improved it.  The biggest improvement was using nothing but San Marzano tomatoes.  http://www.bluecrab.info/forum/index.php/topic,50190.msg455392.html#msg455392
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« Reply #14 on: March 28, 2012, 01:46:13 PM »

Didn't know i was using V1.0
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« Reply #15 on: March 28, 2012, 03:21:13 PM »

Didn't know i was using V1.0

The original version is a classic, and has been around for many years.  I just added my own touch after making so many pots full every summer.   It's hard to believe it's been 7 years since I posted the original recipe on this site.
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« Reply #16 on: March 29, 2012, 06:48:45 AM »

The original version is a classic, and has been around for many years.  I just added my own touch after making so many pots full every summer.   It's hard to believe it's been 7 years since I posted the original recipe on this site.
Time flys-by the older we get.
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« Reply #17 on: March 29, 2012, 07:13:37 AM »

Got that right.   
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« Reply #18 on: March 29, 2012, 07:18:14 AM »

Got that right.  
We have to enjoy it while we can. Missed my daughters growing up because i worked so much to make & give them everything that they wanted... funny thing is they never asked for anything..
« Last Edit: March 29, 2012, 07:23:41 AM by jrccrab » Logged
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« Reply #19 on: June 26, 2012, 11:54:37 AM »

I also grew up on this treat.  We saute all the crabs in garlic/olive oil first (try not eating these before making the gravy Roll Eyes...)
You can either stop here and eat garlic crabs and spagetti (or just the crabz) or go to step two and make gravy with the garlic crabz..

When you are cleaning the live crabs try catching the juice, straining it and adding it to the sauce (extra crab flavor). Also slightly crack the claws.  I like a little crab spice in the gravy..

Al Dente (I went to school with him! Grin) Thin spagetti is a must.. Make a Good salad and dig in.  Roll up your sleaves (and where a red shirt) before you start picking the gravy soaked crabz..

MMM cant wait!

MG
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