GET CRACKING: The author works on a pile of blue claws, used in his mother’s crab sauce recipe.
This basic recipe for my blue claw crab sauce really comes from my mother, Agnes. As a small boy, I would watch her make the sauce from crabs my father and uncles would bring back from trips to Newark Bay in North Jersey.
That was back in the mid-1940s when I suspect no one bothered to check the edibility of those crabs in the ship channels. But we all survived. In fact, my mother and father lived to their early 90s. I can’t prove it, but maybe the crab sauce had something to do with their longevity!
Today, I still enjoy making a batch of crab sauce for the family. Now the crabs come from Barnegat Bay. I make a mess in the kitchen, but the end product is well worth it.
My crab sauce is admittedly a bit hotter, for my mother never really made it spicy enough for me. I fixed the problem by introducing massive doses of garlic and Old Bay seasoning into the recipe. Now it’s just right!
This recipe is for a big group. My wife, Betty, and I have four children and eight grandchildren and one great-grandson. If you cook for smaller groups, cut ingredients proportionately. My recipe will feed 10 to 12 people. Here’s what you will need to get started:
• 12 to 15 blue claw crabs, cleaned*
• 3 28-oz. cans San Marzano whole tomatoes
• 3 28-oz. cans San Marzano crushed tomatoes
• 2 12-oz. cans tomato paste
• 1 can Old Bay Seasoning
• 12 cloves chopped fresh garlic
• ½ bunch of chopped fresh parsley
• 1 Tbs. oregano
• 1 tsp. salt
• 1 tsp. black pepper
• ½ cup virgin olive oil
In a large pot, fry the garlic, oregano, salt, pepper and parsley in olive oil. When the garlic is browned, add tomato paste and blend with a wooden spoon. Stir continuously to keep paste from sticking to the bottom of the pot.
Next, add crushed tomatoes and whole tomatoes. It may be messy, but the best way to add the whole tomatoes is to hold them over the pot and crush them with your hand. Stir until all ingredients are thoroughly mixed and sauce is on the brink of simmering.
Now comes the important part: Add the Old Bay seasoning. How much? How much can you stand? I stir in Old Bay until I can taste it in the sauce, about half a can. But I must caution you. This is usually too spicy for most people.
Finally, add the crabs and simmer at least three hours. Pour the sauce over a plate of linguine al dente and you’re all set. When you’re finished with the linguine, you can start eating the crabs. Just make sure you’re wearing a lobster bib. Serve with garlic bread and Chianti.
*Crabs can be killed quickly by pouring boiling water over them. Once they are dead, rinse with cold water to stop cooking process. Next, break off the backs and rinse clean with cold water. The sauce will have more crab flavor if you break the bodies in half before putting them in the sauce.
Vin Sparano of Waretown, N.J. was a year-round resident of High Bar Harbor for over 20 years. His LBI roots go back decades.
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September 01, 2021 at 11:22PM
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Mom's Crab Sauce Stands Test of Time - The SandPaper
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