Italian Blue Crab Sauce Food

SPAGHETTI WITH CRABS

Spaghetti With Crabs image

This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written with Peter Meehan. It's for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.

Provided by Sam Sifton

Categories dinner, easy, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
3 cloves garlic, peeled, smashed and minced
1 28-ounce can peeled tomatoes, preferably San Marzano
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon red-pepper flakes, or to taste
4 large blue crabs
Kosher salt
1 pound dry spaghetti
1/2 cup fresh basil leaves
Freshly ground black pepper to taste

Steps:

Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm - really al dente. Drain.
Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 438 milligrams, Sugar 4 grams

ITALIAN BLUE CRAB SAUCE

Italian Blue Crab Sauce image

This is our Xmas Eve dinner every year. Also, my all time favorite pasta dish! This tradition started because Catholics did not eat meat on Christmas Eve and they sought out seafood based pasta dishes to serve instead. All ingredients are approximations since we never really measure anything. Alter to suit your family's tastes! THIS RECIPE SHOULD BE MADE ONE DAY AHEAD TO ALLOW THE CRAB FLAVORING TO PERMEATE THE MARINARA!

Provided by RedVinoGirl

Categories Crab

Time 3h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

100 ounces crushed tomatoes (We only use San Marzano Valley tomatoes!)
1 (6 ounce) can tomato paste (we use roasted garlic flavor)
10 -15 garlic cloves (yes! really! probably more!)
1 tablespoon crushed red pepper flakes (again, we probably use a lot more!)
1/2 cup extra virgin olive oil
4 tablespoons flat-leaf Italian parsley, minced (I usually toss in a handful)
4 tablespoons fresh basil, minced
salt
pepper
8 blue crabs (we use only Maryland Blue Crab)
1 lb spaghetti

Steps:

Using a large stockpot, cover the bottom of the pot with the EVOO.
Once heated, saute the garlic, crushed red pepper, parsley and basil.
Add in crushed tomatoes and tomato paste and simmer for 30 minutes.
Add in the crab and simmer with the lid partially covered for several hours.
Remove from heat and cool. Put back in refrigerator and allow to sit overnight.
1 hour before serving, take out and simmer again on the stove.
Remove crabs to allow to cool. Serve sauce over spaghetti.
Once the pasta course is complete, serve the whole crabs and pick out the meat. UNBELIEVABLE!

CRABMEAT SAUCE

Crabmeat Sauce image

This sauce goes perfectly with a sea scallop ravioli recipe I have posted. It is also great with bow tie or penne pasta. Stacey

Provided by Stacey Sweet

Categories Sauces

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1/2 cup onion, chopped
1 garlic clove, minced
1/4 cup fresh parsley, minced
1/4 teaspoon dried thyme
1/4 lb crabmeat, flaked
1/4 cup dry white wine
2 tablespoons clam juice
1 (500 ml) can plum tomatoes, drained and crushed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

heat the oil in a saute pan over medium heat.
add the onion and the parsley.
after 1 minute add the garlic, dried thyme and the crab meat.
cook for one minute more.
pour in the wine and clam juice.
raise the heat to high, to cook off the wine.
add the canned plum tomatoes.
cook the tomato sauce for 25-30 minutes, to reduce.
stir occasionally to help the crab disintergrate.

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