Photos of Italy -
Home Advertise Articles Email Forum News Store

Art, Cuisine, Famous Italians, Festivals, Folklore, Genealogy, Holidays, Hotels, Photos, Real Estate, Sports, Travel and More

  • Buying Property Guide
  • City/Island Guides
  • Inheritance Guide
  • Regional Guides
    Surname Collection
    Add your name to the collection.
    Authentic Italian recipes for you to enjoy.
    Photo Galleries
    Enjoy photos of Italy, wine making & more.
    Proverbs in Italian & English.
    Our Paesani
    Weekly column dedicated to today's Italy.
    by Francesca Di Meglio

    Italian Memories
    Articles on growing up Italian.
    by Cookie Curci

    Una Mamma Italiana
    Articles for Italian mammas.
    by Tiffany Longo

    Learn Italian
    English-Italian guides
    Spanish-Italian guides.

    Molto Italiano
    Sign up for our FREE newsletter.
    Test your knowledge of Italy.
  • 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.

    Recipe Index

    Submit a Recipe

    Print This Recipe


    Follow Us

    Featured Item


    Buy Now on Etsy

    American Grown With Italian Roots

    Buy Now

    American Grown
    With Italian Roots
    Shirts & Novelties

    Partner Links


    Italiansrus Gear
    Proudly display the colors of Italy with these great products.

    Speak Italian? Speak it better! Subscribe to Tutto italiano Today!
    The world largest online retailer for Premium Italian Fashions.

    | Home | Email | Forum | Newsletter |

    Copyright © 1998-2024 Anthony Parente. All rights reserved.