Mike's Jaiba Enchilada (Crab & Spicy Sauce) Recipe
4.1 stars -
based on 7 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: "The Sauce"
1/3 cup olive oil
2 large onion chopped
4 large garlic gloves minced
3 28 oz. cans crushed tomatoes (flame roasted are tasty)
1/4 cup chopped fresh Italian parsley (flat leaf is more aromatic)
2 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
tobasco to taste (mike's sauce was soooooh spicy)
"The Crab"
2 dozen (more or less depending on size) blue crabs
Pull the claws off, remove the shells and inner gills, break the bodies in halve and clean.
or 1 pound lump crab meat(for the feint of heart)
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Directions: |
Directions:Heat oil in large pot (large enough to hold lots of crabs) over medium-high heat. Add onion and garlic and saute for about 10 minutes (until onion begins to color). Add crushed tomatoes and herbs and bring sauce to a boil. Add crab bodies and claws, reduce heat to medium-low, cover and simmer until flavors blend and crabs are cooked through, stirring occasionally, about 15 to 20 minutes. Season with salt and pepper and tabasco to your liking. If crab meat is used, cooking time will be less.
Serve this over pasta of your choosing and spread newspaper on the table or outdoor picnic table for a gluttonous feast. Thank you Mike. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes to 1 hour |
Personal
Notes: |
Personal
Notes: Mike Garcia (father of Mickey and Gloria) enjoyed cooking up special dishes. One of his favorites was this crab and spicy sauce dish that was best served to extended family at the causeway (Tampa Bay) or at the beach. After indulging in this delicacy you cleaned up by taking a dip in the water.
Mike was born in Tampa into a large family. With three sisters and three brothers, food was important and the times were hard. Dad only completed three grades in school before he had to go to work to help the family. Dad lived to be 83 and taught us that family always came first. He loved us with all his being and always enjoyed cooking for us.
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