directions
-
1
Melt butter in a 5 to 6 quart pan over medium-low heat
-
2
Add onion and garlic; cook, stirring often, until onion is soft but not brown (8 to 10 minutes). Stir in broth, tomato sauce, catsup, vinegar, sugar, Worcestershire, soy sauce, mustard, hot pepper sea- soning, celery seeds, allspice, thyme, and bay leaves
-
3
Increase heat to high and bring to a boil; reduce heat and boil very gently, uncovered, until reduced to 3 cups (about 45 minutes). Meanwhile, remove body meat from crabs, dis- carding shells
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4
Set shelled body meat and cracked claws and legs aside
-
5
While pasta is cooking, add all shelled crab to sauce and simmer, uncovered, just until crab is heated through, stirring gently sev- eral times (about 5 minutes)
-
6
Serve over hot pasta and sprinkle with parsley
-
7
Pass with cracked claws and legs on the side
-
8
Serves 4 to 6.
Barbecued Crab Sauce
ingredients
- 2 tablespoons butter or margarine
- 1 large onion, finely chopped
- 3 cloves garlic, minced or pressed
- 1 (14-l/2ounce )can regular-strength chicken broth
- 1 (8 ounces) can tomato sauce
- 1 cup catsup
- 1/3 cup each white wine vinegar and
- firmly packed brown sugar
- 3 tablespoons Worcestershire
- 1 tablespoon soy sauce
- 1-1/2 teaspoons dry mustard
- 1 teaspoon liquid hot pepper seasoning (Tabasco)
- 1/2 teaspoon each celery seeds, ground allspice,
- and dry thyme leaves
- 2 bay leaves
- 2 large Dungeness crabs (3-1/2 to 4 pounds
- total),cooked, cleaned, and cracked
- chopped parsley