Sunday, June 19, 2011


Linguine w crab sauce.


San Marzano tomatoes…28 oz. can
Garlic, onions, olive oil
Ancohvies…3 chopped fillets
Basil, Red pepper flakes, oregano
Rock crab sections


Sauté garlic, onion, and anchovies, along with the red pepper flakes in olive oil. And the tomatoes and spices, and cook for 4-5 minutes then add the crab sections, cover and simmer for 2-3 hours.


Living in New Jersey and Maryland meant fresh crabs were readily available during the crabbing season, and my mother would make the most awesome gravy with them. It takes little effort to remember the delightful fragrance of the pot of gravy cooking on the stove…an incredible treat for everyone fortunate enough to share that meal. A few days ago I discovered a package of cooked Rock crab sections in our local Kroger market and I knew in a moment what I had to do. I had no expectations of duplicating mom’s gravy, but I hoped I would be able to create at least bit of the aroma and taste that I miss so much.

Postprandial…we both felt this was special, even though the crabs were less than what we’ve been used to. BUT…that is not a complaint, and we are grateful to Kroger for making them available to us. We will definitely do this again.

A warning…eating the crabs is a very messy affair

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