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|Mom Mom's Blue Claw Crabs with Linguine
|Recipe contributed by Dennis De Klerk in memory of Domenega Cortelessa Meale
- 4 dozen live blue claw crabs
- 1 head of garlic, 10-12 cloves finely minced
- 1 cup flat leaf parsley, minced
- 1 tablespoon red pepper flakes (to your taste)
- 6 tablespoons kosher salt
- 6 tablespoons white vinegar
- 1 cup extra virgin olive oil
- 2 cups water
- 2 lbs linguine
Clean crabs. Wear thick utility gloves to remove all claws first and save them as they will be cooked with the crabs. Leave legs intact. Remove gloves. Next remove top shell of crab, discard innards and remove gills, remove bottom stem or T shaped shell. Rinse crabs well. Place in a large bowl and refrigerate.
Peel and mince garlic. Mince parsley. Both can be done in a food processor. Place both in a bowl and stir until well combined. Set aside.
Use a large stock pot, at least 20 quarts. Remove crabs from refrigerator. Layer bottom of pot with one dozen crabs and 24 claws. Sprinkle with one quarter of garlic parsley mixture. Drizzle one quarter of olive oil and vinegar. Sprinkle one quarter of red pepper flakes. Sprinkle one and a half tablespoons salt. Apply next layer of crabs and claws and season the same way. Continue until four layers of crabs have been seasoned. Pour two cups of water into pot, but be sure to pour around the perimeter of the pot so none of the seasoning is washed away. Put lid on pot. Place on a high flame until liquids begin to boil. Steam crabs for at least 20 minutes. Every 5 minutes, while keeping lid on, shake pot (use pot holders or "moppine") vigorously enough to toss crabs.
Meanwhile cook linguine in a separate pot of salted boiling water - do not go beyond al dente. Strain and place in a large warmed pasta bowl. Remove crabs to a platter and pour juices from bottom of crab pot over linguine. Stir pasta well and allow to sit for a couple of minutes to absorb this savory broth.
Be sure to have nut crackers or other crab eating tools handy - you will want every bit of crab meat. Serves 6-8.
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