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Crabs and Macaroni

September 7, 2010

This weekend was the last weekend of summer.. so upsetting. I never enjoyed leaving the shore on Labor Day for as long as I can remember. From when I was little, I hated the fact that there was school the next day and now that I am older it is just as bad to know there is work the next day.
There’s something nostalgic about the shore on Labor Day weekend. The beach usually starts to get chilly around 4 so you end up walking home that day with a beach towel around you to stay warm, families up and down the streets are packing their cars to capacity and some of the bars will just not be as fun after this weekend. However, it was a great weekend and what made it even better was the crab gravy that my mom decided to make on Saturday.
The crabs for the gravy were caught by my family and I on this tiny boat that we rented from Scotts Dock in Margate on the bay. I am not much of a crabber, I was more interested in getting a tan, and watching the crabs chase my cousin Megan around the boat as I released them after her. However, once we starting catching some, the trip get fairly entertaining and we ended up with a little over 2 dozen crabs. What made this even more comical was the fact that the owner of Scott’s Dock made us take a group picture after the trip holding up our “prize” crab as if we had caught a Mako Shark or something.

Picture Below: (feel free to laugh at this picture since I thought it was the craziest thing ever, “we caught crabs lady, relax”)

After our crabbing extravaganza, my Mom and Aunt Adele made the best crab gravy, so I guess the crab trip was worth it. However, maybe next time I will skip getting up at 6 am to catch crabs, go buy them at the seafood store, and stay in bed a little later. Either way you do it, this crab gravy recipe is easy to make and something that everyone should write down if you don’t have one already and add to your recipe collection.

Crab Gravy
1 dozen crabs cleaned and rinsed well
1/2 cup olive oil
6 garlic cloves
salt and pepper to taste
hot pepper flakes
1 can tomato puree
1 can fresh cut tomatoes (in the store they call this chef’s cut)
2 cans crushed tomatoes
1/2 cup fresh basil
2 tblsp. fresh thyme
1 1/2 lb. spaghetti

How to make it:
In a large pot, add the olive oil, garlic cloves, salt and pepper and hot pepper. Place the crabs in the pot to saute. Crabs will turn white and then add your 4 cans of tomatoes (crushed, puree, and fresh cut) Add in your fresh basil and thyme and cook on medium heat for 20 mins. Lower to simmer and cook for 1 hr. Add more salt, pepper and hot pepper if desired. Once gravy is almost done cooking, add spaghetti to a boiling pot of water and cook al dente. Once finished, remove crabs out of gravy and serve gravy on top of pasta.

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2 Comments leave one →
  1. Aunt Bernadette permalink
    September 8, 2010 2:11 pm

    What a great homage to the “end of summer” – so,perfectly stated! Love the picture – it makes for a great memory. And, of course, your mom’s crabs and macaroni – my mouth waters just looking at the picture.

  2. Elizabeth Kubasko permalink
    September 8, 2010 6:48 pm

    Christopher’s shirt is so funny!!

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