Ingredients for Jersey Shore Garlic Crabs
- Live Blue Crabs
- Dried Oregano
- Garlic Cloves
- 2 tablespoons olive oil
- Chopped Tomatoes
- White Wine
- 1 lemon
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How to Make Jersey Shore Garlic Crabs
- Clean crabs by covering them with 1 quart of slightly hot (not boiling) water.
- Leave crabs in the hot water for 5 minutes to anesthetize them.
- Remove the back shell and lungs from each crab. Rinse thoroughly under cold water.
- In a large saucepan or spaghetti pot, add 2 tablespoons of olive oil and 1/3 cup of minced garlic.
- Sauté over low heat for 1 minute.
- Add 6 crabs and 1 teaspoon of dried oregano to the pot.
- Sauté for 1 minute, toss gently, and add 1/3 of a (14.5 oz) can of crushed tomatoes.
- Repeat steps 6 and 7 two more times until all crabs are added (about 18 crabs total).
- Add 1/2 cup of dry white wine or clam broth.
- Cover the pot and simmer over low heat for 10 minutes.
- Remove the cooked crabs from the pot and place them on a serving platter.
- Juice 1 lemon into the pot and add the remaining oregano (1 teaspoon).
- Pour the sauce over the crabs on the platter.
- Serve immediately over linguine pasta and alongside a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
29g
Fat
14g
Carbs
5g
