Ingredients
9-12 Blue Crabs
3 cloves garlic
1/2 cup olive oil
3 35-0z cans San Marzano tomatoes
2 tablespoons Parsley, chopped
1/2 tablespoon crushed red pepper
1 splash dry white wine
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Wooden crab mallet — crack shells at the crab boil table
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In large sauce pan, heat garlic in oil until flavored, remove garlic, reserving for addition later. Put in crabs, a few at a time, and cook until red, hitting with wooden spoon to release juices. Put tomatoes through food mill using medium screen. Add white wine, parsley, and red pepper, simmer 20 minutes. Add the crabs and their juices and reserved garlic. Simmer for one hour, until fragrant.