Crab Gravy

Blue crabs simmered in tomato gravy and served over spaghetti.

Ingredients

• 1½ lbs Spaghetti
• 1 dz Cleaned Raw Blue Crabs, Split in Half, Claws and Bodies Separated
• 6 Garlic Cloves Minced
• 2 Shallots Minced
• 2, 28 oz Cans Tomato Puree
• 2, 28 oz Cans Whole Tomatoes Hand Crushed
• 1, 6 oz Can Tomato Paste Loosened with Warm Water
• 1 cup White Wine
• ½ cup Fresh Italian Parsley Minced
• 10-12 Fresh Basil Leaves
• 3 Tbsp Extra Virgin Olive OIl
• Kosher Salt, Black Pepper, Dried Oregano and Old Bay Seasoning to Taste

Method

1. COOK CRABS AND AROMATICS: Place a large pot on medium heat. Heat the olive oil and sweat the garlic until fragrant. Add the shallots and cook for a few minutes. Add the crab bodies and cook for 3-5 minutes, stirring frequently. Add the white wine and cook for a few minutes.
2. SEASON: Season with kosher salt, black pepper, dried oregano and Old Bay Seasoning.
3. ADD TOMATOES: Add the tomato puree, hand crushed whole tomatoes and the tomato paste. Add the fresh parsley.
4. SIMMER: Add the crab claws to the sauce. Bring the sauce to a light simmer, stirring occasionally. Reduce the heat to maintain a light simmer for at least 2 hours.
5. FINISH: Break apart the fresh basil and fold into the crab gravy. Serve over spaghetti.