Crab Gravy

Thanks to my friend Jennifer for this amazing crab gravy recipe!

CRAB GRAVY

Olive Oil

Fresh Basil

Fresh flat parsley

Garlic powder

Onion powder

Salt (to taste)

1 Jar Cento clam juice

1 Can Cento anchovies in oil

2-3 packages of cleaned frozen crabs (4-5 in each package). You can also use fresh crabs, they add more flavor.

2-3 cloves of fresh garlic

2-3 cans Cento tomato puree

2-3 cans Contadina roasted garlic paste (# of cans of tomatoes must match). If you can’t find roasted garlic, use plain Contadina tomato paste.

Red Wine (Merlot, Pinot Noir, Chianti, Pisano or Barefoot small bottles)

Jar of crushed or minced garlic

1 box of thin spaghetti

Optional: Canned Jumbo Lump Crabmeat for top of spaghetti

Directions:

1. Add olive oil 1/8 inch high in large skillet or frying pan on med heat (enough to heat oil to fry fresh garlic cloves and crabs).

2. Add garlic and anchovies to oil. Cook until garlic is brown and anchovies disintegrate.

3. Remove garlic and add crabs. Fry crabs on each side for about 5 minutes then remove.

4. Add enough of the oil you used to coat the bottom of the pot your using for the gravy.

5. Heat on low and add tom purée and 2 handfuls of fresh basil and parsley, 2-3 Tablespoons of minced or crushed garlic, 2-3 Tablespoons garlic powder and 2-3 Tablespoons onion powder, 1-2 Tablespoons of red pepper flakes (depending on how spicy you like it, you can always add more later).

6. Add clam juice and 1-2 ounces red wine. Stir and mash spices into paste and oil as it simmers on low heat.

7. Add tomato purée and fill each empty can you use 3/4 full with water then add to pot.

8. Add crabs. Heat until gravy start to boil.

9. Lower heat to simmer. Cover pot with lid but not completely. Leave 1/2 inch open on one side for heat to escape. Simmer 3-4 hours. When gravy is finished the oil will rise to the top. Get large spoon skim off the top and discard.

10. Cook spaghetti according to directions, strain and add to pasta bowl then add gravy. You can also buy a can of jumbo lump crab meat to put on top of spaghetti before you add your sauce.