This is a classic dish from Italian-American kitchens of the northeast. The crabs flavor the marinara with a delicious, savory character that makes every bite a treat. It is possible to make this dish with other types of crabs, but if you have access to Maryland Blue Crab, you’ll get the best flavor. Click the picture for a better look!

First, learn how to prepare you crabs for cooking here.

1 dozen cleaned Maryland Blue Crabs, claws broken off bodies
3-4 large garlic cloves, minced
1 tsp crushed red pepper flakes
6 Tbs. olive oil
12 ripe roma tomatoes
3 large cans quality pureed tomatoes
1 Tbs. fresh oregeno, finely choppped
Chopped fresh Italian parsley, for garnish
1.5 lb. Pasta, cooked al dente
Salt and pepper to taste

Seed and finely chop the tomatoes, salt in a colander and let sit for at least 30 minutes to drain the excess water.

In a large deep sauce pan, heat half the olive oil on med heat, add the crabs, and saute for about 1-2 minutes to let the crab flavors penetrate the oil. Add the garlic, red pepper flakes and chopped tomatoes, and simmer for an additional 1-2 minutes until the garlic softens. Add in the pureed tomatoes (be sure to use a quality product here, you want a nice deep red puree from well ripened tomatoes. I used the Muir Glen Organic Fire Roasted and Ground Peeled 28 oz. cans).

Let the whole mixture sautee over med. heat for 20-30 minutes. You want the crabs to be submerged in the sauce and you want the sauce to bubble but not foam (boil). Season with salt and pepper to taste (2-3 tsp. or so salt, 1-2 tsp fresh ground pepper should do it). The crab flavor will change and develop as the sauce cooks, so taste test often. Yes, this makes a lot of sauce, which means a lot of great flavor!

Once the sauce is ready to go, cut off the heat and stir in the fresh oregano. Plate your spaghetti and top with the piping hot sauce and crabs. Garnish with the fresh parsley and serve immediately.

Serves four.

 

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