GARLIC BLUE CRABS RECIPES

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SPAGHETTI WITH CRABS RECIPE - NYT COOKING



Spaghetti With Crabs Recipe - NYT Cooking 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

Total Time 1 hours

Yield Serves 4

Number Of Ingredients 10

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//schema.org, Calories 545, UnsaturatedFatContent 10 grams, CarbohydrateContent 87 grams, FatContent 12 grams, FiberContent 4 grams, ProteinContent 20 grams, SaturatedFatContent 2 grams, SodiumContent 438 milligrams, SugarContent 4 grams

ITALIAN BLUE CRAB SAUCE RECIPE - FOOD.COM - RECIPES, FOOD ...



Italian Blue Crab Sauce Recipe - Food.com - Recipes, Food ... 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!

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 8 , 8 serving(s)

Number Of Ingredients 11

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!

Nutrition Facts : Calories 466.3, FatContent 15.3, SaturatedFatContent 2.2, CholesterolContent 16.4, SodiumContent 997.3, CarbohydrateContent 70.5, FiberContent 8.1, SugarContent 16.9, ProteinContent 15.4

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