Here's something to REALLY give you the bug....
Carolina Crab Mud Sauce....
Steam and clean your crabs, and save the crabmeat.....also save all the shells and remains, except for the lungs (gills)...
Chop up a few large onions, some celery, some carrot, some bell peppers, and a half ton of garlic (to taste).
Saute the veggies in olive oil. Add some bay leaf, some chopped parsley, some thyme and oregeno, and a good shot of Old Bay.
Add the crab shells and remains, and an entire bottle of good red wine. Add two 28 oz cans of plum tomatoes, squished thru your fingers. Add enough water to cover the crab shells, and bring the whole mess to a boil. Then lower to a simmer, and cover the pot., and stir it up every once in awhile...
Simmer for 2-3-4 hours or more, taking off the cover for the last hour.
Drain the whole mess thru a colander into a big bowl or pot......do this in batches, and be sure to use a mallet or a sturdy spoon to mash down the veggies and shells to extract all the juice.
Return the extracted liquid to a pot and simmer down to reduce by half or more.
This is your mud sauce. It will be very rich.
Then make your favorite tomato pasta sauce (preferrably home made) and add about half a cup of the crab base to it....(be careful, the crab base may be somewhat salty).....
Cook up your sauce, and serve over pasta (I prefer angel hair), and then top it with the reserved crab meat..........
YUM, to die for..............
The leftover crab base can be frozen and then cut into chunks to add to tomato sauce whenever you need it.....I have a batch in the fridge that has been there close to a year, and it's still fine....and another batch I made when I was in Hatteras this early summer.........it will last me thru the winter, and makes me happy in the middle of January with pasta, tomato sauce, clams, mussels, squid, etc, and the base added to the sauce......
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