"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crab Chilau Recipe

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This recipe for Crab Chilau, by , is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Brown
Added: Wednesday, October 26, 2011


First, clean a couple of dozen jumbo blue crabs. Put them on ice until ready to use. In a LARGE pot over medium heat add about 1/2 cup olive oil, 2 large chopped onions, 3 chopped bell peppers and stir often until soft. Add a large head of mined garlic, a couple of bay leaves, a gallon of tomato puree, 1 large cans of tomato paste and 2 cans of diced tomatoes. I quart of water, then 1 tablespoon of salt, 1/2 tablespoon cracked black pepper. And a dash of Crystal hot sauce to taste. (we like it spicy/sweet). Oregano to taste (about 1 teaspoon. 2 tablespoons Old Bay Seasoning. 1/4 cup sugar.

Cover and let come to a slow boil stirring often. Let it simmer for a couple of hours before adding crabs. As soon as the crabs turn red. At times we add a pound of fresh lump crabmeat. We like it served as a soup type sauce just sopped up with fresh Cuban bread but always cook a pot of spaghetti for those who like to have pasta with it.

Personal Notes:
My Dad taught my wife how to make Crab Chilau.




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