Quote:
Originally Posted by zimmy
Interesting... I never had sauce made that way, but I imagine it is excellent.
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i always thought that was all people did with them. could not be easier. after crabs are killed and cleaned out, cut in half, rip off the large claws, throw all pieces in a pot of sauce, simmer on low for three hours, remove all the shells from sauce, serve over spaghetti. very good. gives the sauce a distinct, sweet, briny flavor. most people live it. unusually use 3-5 crabs for a pot of sauce that might make 6-10 servings.
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