Homemades with Crab Gravy
Easy
Crab Gravy is a South Philly summer-time favorite. Blue claw crabs are a must for this specialty sauce. Cook the whole crabs in the gravy for about an hour to develop the wonderfully sweet crab flavor!
Prep
5m
Cook
1h
Gallery
| Category: | Cut Pasta |
Ingredients
For
4
Person(s)
What you will need:
| 1 lb Talluto's Fresh-cut Pasta, any variety |
| 2 cans Cento San Marzano tomatoes, hand-crushed |
| 4 oz. pure Olive Oil |
| 6 cloves fresh garlic, chopped |
| 1 pinch crushed red pepper flakes |
| 1 Tablespoon flaky kosher salt |
| 1 can water |
| 6 small-medium blue claw crabs, cleaned |
| 6 leaves fresh basil |
Homemades with Crab Gravy Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chopped garlic and the crushed red pepper flakes. Sizzle until the garlic becomes golden in color.
- Add the crabs to the oil and turn them a bit to coat them evenly.
- Add the hand-crushed San-Marzano tomatoes over the crabs.
- Fill each can halfway with water. Swirl the water around the can to rinse any tomato remnants. Add the tomato-water to the skillet with the crabs. Add the fresh basil leaves to the skillet as well.
- Cover the skillet, lower the heat to low-medium, and allow the sauce to gently simmer for about an hour. Stir the sauce periodically to keep the crabs and the tomatoes from sticking to the bottom of the skillet.
- Once the sauce has cooked for a while, it will reduce and become slightly thicker. Season the sauce with the kosher salt, to taste.
- Cook the fresh pasta in boiling salted water according to the directions on the package.
- Drain the pasta well and top it with the crab gravy.
- Serve the pasta immediately with a side of the cooked crabs.
- Enjoy!
Notes
Female crabs are best to use for this dish. They tend to have the roe eggs which helps to add more flavor to the gravy. If female crabs are not available, don't worry. The male crabs still make a delicious sauce!
