|spaghetti with crab sauce|
August is the start of blue claw crab season in New York. My family loves it made in a sweet tomato sauce poured over a bed of spaghetti. I make it every friday during the season.
I buy about a dozen live crabs and have my fish monger take the backs off and clean them. Its best to try and cook them as soon as possible. I brown them in a big pot with some olive oil. Then I add some garlic and canned plum tomatoes. I usually put the canned tomatoes in the blender and then pass them through a sieve to remove the seeds. But you can also crush them by hand if you want a chunkier sauce. Then I add salt pepper and fresh basil to taste. I bring it to a boil, then let it simmer for about 2 hours. Boil a pound of spaghetti until el dente. Pour crab sauce over spaghetti. Enjoy!