Aunt Phil’s Blue Crab Sauce

• Vegan

• Produce

  • 8 cloves Garlic
  • 2 tsp Oregano, dried
  • 2 90-ounce cans San marzano tomatoes

• Canned Goods

  • 1 28-ounce can Tomato puree

• Pasta & Grains

  • 6 Shell, fresh hard

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 cups Olive oil, good quality extra virgin

Found on washingtonpost.com

Description

Ingredients

• 2 cups good-quality extra-virgin olive oil
• 6 to 12 fresh (hard-shell) blue crabs, cleaned (see NOTES)
• Two 90-ounce cans San Marzano tomatoes, plus their juices (see NOTES)
• 8 cloves garlic, run through a garlic press
• One 28-ounce can tomato puree
• 2 teaspoons dried oregano
• 1 teaspoon salt, plus more as needed
• Freshly ground black pepper

Directions

• Heat the oil in a large stockpot over medium heat. Add the crabs and immediately reduce the heat to medium-low; cover and cook undisturbed for 30 minutes or until the crabs turn red. Meanwhile, place the tomatoes and their juices in a large mixing bowl; use an immersion (stick) blender to puree until smooth. Uncover the stockpot and stir in the garlic; cook uncovered for 15 minutes, then add the pureed tomatoes, the (separate) tomato puree, oregano, salt and several pinches of pepper, stirring to combine. Reduce the heat to low; cover and cook for 4 to 5 hours, stirring occasionally. Cool, then transfer to one or more containers, with or without some crab claws; cover and refrigerate overnight. Refrigerate the crab bodies in a separate container; let them come to room temperature before serving in a separate bowl. After you reheat the sauce, taste, and adjust the seasoning as needed. NOTES: To clean the crabs, place them in a large bowl with lots of water and ice for 15 minutes. Pry off and discard the top shells, which will kill the crabs. Turn the crabs over and remove their small, thin tab (apron; in a center slot). Discard the entrails in the center of each body, and the spongy gills, rinsing out as needed. Use the crabs right away. If the extra-large cans of tomatoes are hard to come by, substitute six 28-ounce cans of whole peeled San Marzanos, plus 28 ounces of tomato puree. (The latter is in addition to the puree called for in the recipe.)

Nutrition