| Level: | Easy |
| Total: | 3 hr 5 min |
| Active: | 55 min |
| Yield: | 8 to 10 portions |
Ingredients
- 1/4 cup (4 tablespoons) butter
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups diced celery
- 1 1/2 cups chopped leek whites
- 1 1/2 cups diced onions
- 1 tablespoon chopped garlic
- 1 teaspoon crushed red pepper
- Pinch dried oregano
- 2 bay leaves
- 1 small bunch fresh parsley
- 1 small bunch fresh thyme
- 12 blue crabs, backs off and cleaned
- 1 cup white wine
- 1 gallon canned crushed plum tomatoes
- Salt and pepper
- 2 tablespoons seafood seasoning, such as Old Bay
- 2 pounds linguine
Instructions
- Combine butter and oil in an 8- to 10-ounce stockpot over medium heat. Add celery, leeks and onions and cook, making sure they do not brown, 5 to 7 minutes. Add garlic, red pepper, oregano, bay leaves, parsley and thyme. Cook just to bring everything together, about 3 minutes.
- Add crabs and cook over medium to low heat, covered, stirring often, 8 to 10 minutes. Add white wine and cook until wine is cooked out, about 5 minutes. Add tomatoes and 3 to 4 cups water and simmer for 1 1/2 to 2 hours. Add salt, pepper and seafood seasoning to taste.
- Boil linguine and pour sauce over top.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 600 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 22 g |
| Cholesterol | 35 mg |
| Sodium | 1164 mg |
Reviews
Right off the bat my dad taught me you can’t put 10lb. of chit in a 2lb. Pan. So you real smart folks don’t need to put down the writer for a typo doesn’t make you look Smart to anyone that reads your review.!
Do you mean 8_10 quart pot ? Not cup?