Monday, November 28, 2011


Spaghetti and crabs is one of those dishes you want to bury your face in, or at least it is for me. I feel sorry for anyone that can not eat shellfish. This dish is one of my favorites, one I find very hard to leave from the table that it is being served on. It is an easy dish to make though it is kinda pricey but soooo worth it. Its good for special occasions, a rare treat if you will.

In December and January you can sometimes find the big blue claw crabs for some reason.

INGREDIENTS: For four large servings.
  • 1 or 2 large blue claw crabs per person
  • 1 can of jumbo lump crab meat (optional)
  • 1 large can of diced tomatoes
  • 1 can of tomato paste
  • 1 pint of grape tomatoes or some other fresh tomato chopped
  • 1 large head of garlic minced
  • 2 bay leaves
  • Hand full fresh chopped basil or 2 tablespoons of dry basil
  • Hand full fresh chopped oregano or 2 tablespoons of dry oregano
  • 1 teaspoon Old Bay
  • 1/2 teaspoon nutmeg
  • 1 teaspoon celery seeds
  • 20-30 needles of fresh rosemary or a tablespoon of dry rosemary 
  • 2 stalks of celery
  • 2 stalks scallions
  • 1/2 cup fresh or frozen peas
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter
  • Fresh cracked black pepper to taste
  • Salt to taste
  • Water for Stock
  • Little bit of vegetable oil
PROCEDURE: Put two large pots on the stove over medium heat. In one put about a half gallon of salted water.  Then put the crabs in and let them cook until they turn red. Remove the crabs and put them into a cullender to drain. Throw a stalk of celery into the crab stock and let in reduce by half over medium heat.

In the other pot put a little bit of vegetable oil, then put in the chopped garlic and chopped celery stalk and peas, let this lightly brown and remove from the heat so it does not get too dark. Then put in the bay leaves, rosemary, Old Bay, nutmeg, black pepper and salt ( add all of the herbs at this point if you are using dry herbs if you are using fresh chopped herbs they will go in towards the end of the cook. Now add the butter and return to the heat. Toss for a moment and add the white wine. Let the alcohol cook off for another few seconds then add the can tomatoes and tomato paste.

Stirring constantly it will be kind of thick.  At this point your crab stock should be ready, add this to the sauce and continue stirring until well blended, it should be on the thinner side.

In the other pot fill it with salted water and cook a pound or two of spaghetti until it is 'aldente' (a little bit firm).

As the pasta is cooking put the crabs into the sauce and simmer them for 5 to 10 mins. Also empty in the can of jumbo lump if you are using it. Add the chopped fresh herbs at this point too. Very carefully stir a little being sure not to brake up the crabs or the lovely lumps of crab meat.

When the sauce is ready remove the crabs to another pot and set them aside. Put the drained aldente pasta into the sauce and gently toss. With a pair of tongs or pasta fork plate the sauced pasta. Place the crabs on the plate with the pasta and ladle the marinara sauce on top. Garnish with a little fresh basil and serve.

This dish will satisfy I guaranty it. Make it for guests and they will talk about it for years to come.

There are not too many things in life better than Spaghetti and Crabs.

No comments:

Post a Comment