Today I prepared spaghetti with blue crab sauce, also known as royal crab.
The blue crab boom started a few years ago when it left its natural environment and invaded the Mediterranean Sea, causing significant damage to biological communities. The blue crab is highly appreciated in cuisine; its flavor makes it tasty and perfect for truly excellent dishes.
Today, I decided to prepare a simple dish of spaghetti.
The sauce with blue crab is very simple to make. You just need to equip yourself with scissors like poultry shears. I recommend not boiling it, but just putting it in the freezer for a few hours if they are still alive.
I also recommend:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 medium blue crabs
- 1 can peeled tomatoes (28 oz)
- 2 cloves garlic
- 2 bunches chopped parsley
- to taste oil and salt
- 12 oz spaghetti
- chili pepper (optional)
Tools
- Pan
- Scissors poultry shears
- Pasta Pot
Steps
If you buy live blue crab, I recommend keeping it in the fridge for at least 24 hours. After defrosting and removing the inedible parts, use the poultry shears to cut it into pieces and sauté with oil, garlic, and chopped parsley. It will take just 10 minutes.
Deglaze with wine and continue cooking for another 5 minutes.
Add the tomato, blending the peeled tomatoes but leaving 3 to cut into pieces (this step is optional: you can blend everything or use tomato puree directly; I like to taste the tomato pieces).
Continue cooking for another 30 minutes. At this point, if you wish, add the chili pepper.
Boil the spaghetti in plenty of salted water for the time indicated on the package and season with the prepared sauce.
Before serving, if desired, sprinkle with fresh parsley.
I recommend preparing the blue crab sauce at least a day in advance; it will be much more flavorful.
