- Travetta Harris from Florida
- 1/2 bell pepper, diced with seeds
- 1/4 onion (any variety), diced
- 2 cloves garlic, minced
- 4 bay leaves
- 1 bottle (8 oz (224 grm).) olive oil
- 2 cans (8 oz (224 grm).) of tomato sauce
- 1 can (8 oz (224 grm).) of tomato puree
- 1 lemon
- salt and lemon pepper to taste
- 12 large live blue crabs
- 1 box (1 lb) spaghetti
- Place the crabs in hot water to kill them. It can
- be in the kitchen sink. You may also put them
- in the freezer for about an hour.
- Pull of the back of the crab off and take out the
- insides. (Anything that is not white.) This
- can be done by shaking the crab over the
- garbage and the rinsing with running water.
- The meat should be left in the crabs.
- Remove the last joint on all the legs except the claws.
- Squeeze the lemon over the cleaned crabs (open side up).
- Saute the bell pepper (and seeds), onion and garlic in 1/2 of the olive oil.
- When the bell pepper, onion and garlic are slightly tender add the tomato
- sauce, tomato puree and the bay leaves.
- Season with salt and lemon pepper to taste.
- Bring to a simmer and reduce heat.
- Once the sauce is simmering, add the crabs open side down.
- Cook on low to medium heat for about 20 minutes or until the crab legs are
- bright red.
- Prepare spaghetti according to directions on package adding remainder of
- olive oil to water.
- Serve spaghetti and crabs with sauce over them.
- This dish is my birthmark and can be made with
any type of crab. (I've tried it!) The best way
to make it is, once you've made it the traditional
way, to experiment with the ingredients. I am sure
that the way I make it is not the correct way.
I am not sure what country it originated in but I
think it is Italian. This is a messy dish, break
out the bibs and cover the table!