There’s no doubt that for those of us who love crabs, sitting in front of a nice platter and eating them slowly, leg by leg, is a real pleasure, especially if they’re a little spicy.
If that’s your case, here’s this recipe for crabs in tomato sauce so you can enjoy a good time at appetizer hour. This is a quick and easy appetizer to make, quite economical, and, above all, very pleasurable and enjoyable to eat.
Ingredients
- A dozen crabs
- 1 kilogram of very ripe tomatoes
- 1 onion
- 2 cloves of garlic
- A few sprigs of parsley
- 1 chili pepper
- A shot of brandy
- Extra virgin olive oil (EVOO)
- Black pepper and salt
Preparation of the Crabs in Tomato Sauce
In a pan with a splash of EVOO, sauté the chopped onion, garlic, and chili. Once everything is soft, add the chopped parsley, salt, and pepper, and then pour in the shot of brandy. Give it a stir and add the grated tomatoes. Keep it on low heat for 2 minutes, then add the crabs. Cook for 1 more minute, flip them over, cook for another minute, and then remove from heat.
Preparation time: 15 minutes
Difficulty: None
Enjoying the Crabs in Tomato Sauce
These crabs in tomato sauce can be enjoyed either hot or cold. It’s important that they are cooked just right—if they’re undercooked, they won’t taste good, and if overcooked, they will be dry and lacking in flavor.
Once cooked, they should be eaten within a couple of days, as they are very perishable. It’s best to eat them the next day, or even the same day. In my opinion, a cold beer is a perfect pairing for these spicy crabs—a delightful contrast without a doubt.
