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Blue Claw Crab Sauce...........Cooking tip of the day:)

978 Views 8 Replies 7 Participants Last post by  MagillaGorilla
Besides fishing, my second favorite pass time is cooking. Thought I would share one of my favorites, Crab Sauce. Lately the crabbing has been getting good, so eat em' up:)

The trick is to use live crabs, so cleaning can be tough until u get used to it. Just grab them from the back, get a thumb under the rear leg, the other thumb under the shell point and remove the shell. With heavy mits, you can control the little bugger very well.

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Crab Sauce......yum

Clean your crabs while alive by putting on some thick oven mits, remove top shell, and rinse out body cavity (optional, some like the "mustard"). In a sauce pot, add a little olive oil, a bunch of fresh, crushed garlic to taste, a shallot and sweat the flavor out for a couple of minutes. Add a can of tomato sauce, a can of crushed tomatos, about half cup of white wine, some salt / pepper (crushed hot pepper if you like a little spice), half a can of water, a little bit of bay leaf and parsley (sometimes I use a sprinkle of Oregano as well), add your crabs and let that puppy simmer for about an hour.

After it is about 95 % done (you will know, they smell great and the crab meat is cooked well) add a couple of pounds of mussels, maybe some clams (there are alot of variations) another half cup white wine, taste and re-spice if needed and let this simmer again until all shellfish have opened. Boil up some linguine and go for it.

Also, if sauce starts getting too thick, just add a little more water.

Delicous
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blue claw crab health advisory

do not eat the green stuff (tomalley).
that is the hepatopancreas ("liver"). it contains concentrations of toxins.
same goes for lobsters.
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