Blue Crabs (When I made this at my mom’s house we had 8 medium sized blue crabs) 1 Tablespoon capers 1 tablespoon diced Spanish Olives with pimento White wine (1 bottle) 2 (8 ounce) cans of tomato sauce ¼ cup Worcestershire Sauce ¼ teaspoon of the following: Cumin, Cayenne Pepper, Onion powder, Garlic powder, Italian seasoning 1 pack of Sazon (You can find this in the Latin or Hispanic Food section of most stores) ¼ cup Olive oil Sliced green and yellow bell peppers (1/2 of each) Half a sliced sweet onion I was able to get live Blue Crabs when I was visiting friends in Georgia. The main thing is to get the water boiling and then toss in the crabs. Boil them for a few minutes, until the shell turns a bright red. Take them out of the boiling water and set them aside until they cool down enough to be handled by hand. Remove the front claws and place them in a bowl. Remove the carpus (their tough outer shell making up the head) and toss those away. Cl...
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