Ingredients Jump to Instructions ↓

  1. cup olive oil

  2. 1/4 cup onion , chopped fine

  3. 2 cloves garlic , chopped

  4. crab butter*

  5. i cup dry white wine

  6. 2 cups peeled, seeded, and chopped fresh tomato es

  7. 1 1/2 cups tomato sauce, recipe follows

  8. 1 cup clam juice

  9. 2 fresh live dinginess crab s (about 2 pounds ea.)

  10. 8 large shrimp , shelled and deveined

  11. 16 steamer clam s, well scrubbed

  12. 16 black mussel s, well scrubbed

  13. chopped parsley , as needed

  14. salt & pepper to taste

  15. 2 cups calamari rings

Instructions Jump to Ingredients ↑

  1. In an 8 quart kettle or pot heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor. Next add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs.

  2. Simmer at low heat for about 5 minutes. Add shrimp, clams, mussels, calamari rings and cook for 2 more minutes or until crab and mussels open. Serve in a bowl sprinkle with fresh parsley. Add salt, pepper and red pepper flakes to taste.

  3. If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams and shrimp and rest of stuff.

  4. *Fresh crab usually has a yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty.


  6. ½ cup olive oil 6 cloves garlic chopped 18 basil leaves, julienne 1 onion chopped 40 ounces canned puree tomatoes salt & pepper to taste Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt & pepper simmer for 45 minutes.


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