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.