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. Clean out the chest area of the crab by removing the tough outer tissue.
Then snap or cut the chest in half and toss those in the same bowl with the
claws.
In a deep casserole pan add the olive oil, spices, Worcestershire
Sauce, olives, capers and diced veggies and get them cooking. As the veggie
start to sweat, add the tomato sauce.
Pour yourself and a guest a glass of wine…THE
REST OF THE BOTTLE goes in the pan. Let that come to a strong simmer then toss
in all the crab. Let it all simmer for about 3 minutes, then
turn the heat to medium-low, cover and let that go for about 15-20 minutes. Occasionally
stir the crab in the sauce to get all that sauce mixed in and settled
into all the crevices.
I prefer my crabs served over rice so I can spoon in some of the sauce.
As for the spice level add as much or as little cayenne pepper. Best to add
some and then taste before serving to see if you prefer more or not.
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