Spanish Creole-style Blue Crabs

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.