"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crab Chilau Recipe

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.

Contributor:
Bill Brown
Created: Wednesday, October 26, 2011

Category:

Ingredients:
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.

Directions:
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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