Christmas Eve Crab Sauce Recipes

ITALIAN BLUE CRAB SAUCE

Italian Blue Crab Sauce image

This is our Xmas Eve dinner every year. Also, my all time favorite pasta dish! This tradition started because Catholics did not eat meat on Christmas Eve and they sought out seafood based pasta dishes to serve instead. All ingredients are approximations since we never really measure anything. Alter to suit your family's tastes! THIS RECIPE SHOULD BE MADE ONE DAY AHEAD TO ALLOW THE CRAB FLAVORING TO PERMEATE THE MARINARA!

Provided by RedVinoGirl

Categories Crab

Time 3h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

100 ounces crushed tomatoes (We only use San Marzano Valley tomatoes!)
1 (6 ounce) can tomato paste (we use roasted garlic flavor)
10 -15 garlic cloves (yes! really! probably more!)
1 tablespoon crushed red pepper flakes (again, we probably use a lot more!)
1/2 cup extra virgin olive oil
4 tablespoons flat-leaf Italian parsley, minced (I usually toss in a handful)
4 tablespoons fresh basil, minced
salt
pepper
8 blue crabs (we use only Maryland Blue Crab)
1 lb spaghetti

Steps:

Using a large stockpot, cover the bottom of the pot with the EVOO.
Once heated, saute the garlic, crushed red pepper, parsley and basil.
Add in crushed tomatoes and tomato paste and simmer for 30 minutes.
Add in the crab and simmer with the lid partially covered for several hours.
Remove from heat and cool. Put back in refrigerator and allow to sit overnight.
1 hour before serving, take out and simmer again on the stove.
Remove crabs to allow to cool. Serve sauce over spaghetti.
Once the pasta course is complete, serve the whole crabs and pick out the meat. UNBELIEVABLE!

CHRISTMAS EVE CRAB SAUCE

CHRISTMAS EVE CRAB SAUCE image

Categories Shellfish Stew Vegetarian

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 full crab shell + 4 C Water
1 lb crab out of shell
1 lb shrimp (large), cleaned and shelled
1/2 lb calamari, cleaned
1/4 C olive oil
1 tblsp minced garlic
2 medium onions, chopped finely
1 (15 oz) can of tomato puree
1 (15 oz) can of water
1 can tomato paste (6 oz)
2(6 oz) can water
1/2 tsp parsley
1/8 tsp oregano
2 tblsp chopped basil
2 bay leaves
Salt & Pepper to Taste
1 lb Whole Wheat Vermicelli (follow direction for al dente cooking)
Romano Cheese

Steps:

1. Wash and clean and thoroughly drain shellfish. 2. Crush crabshell (only) and boil in 4 cups water for 2 hours. 3. Strain crabshell and keep all liquid. 4. Sautee onion and garlic in olive oil until transparent. Stir. 5. Add tomato puree and tomato paste. Sautee for few minutes. Stir. 6. Add 1 (15 oz can) water and 3 (6 oz) cans of water and the water left over from the crab shell. Stir. 7. Add salt and pepper to taste, parsley, oregano and bay leaf. Stir. 8. Bring to boil and simmer for 2 hours. Stir occasionally so it doesn't stick to bottom. 9. Add crab, shrimp and calamari and simmer for 2 minutes. Add basil. Stir. 10. Serve over thoroughly drained vermicelli. Make sure each dish gets a lot of shellfish on it. 11. Sprinkle with Romano cheese. Will Serve 8 people.

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