Garlic-Infused Blue Crabs with Linguine
Indulge in the coastal flavors of the Jersey Shore with this delightful Garlic-Infused Blue Crabs recipe. While it may require a bit of effort to clean and cook the crabs, the reward is a heavenly dish bursting with garlicky goodness and vibrant fresh flavors. The sweet and succulent blue crabs are combined with a savory tomato sauce, enhanced by fragrant herbs and a splash of white wine or clam broth. Served over al dente linguine and paired with a crisp green salad, this dish promises to transport you to a seaside feast with every bite. Perfect for special occasions or a cozy family dinner, just be prepared to get your hands a little messy!
3-4 servings
Servings
198
Calories
7
Ingredients
Ingredients
live blue crabs
1 1/2 dozen (live or cleaned)
dried oregano
4 teaspoons (none)
garlic cloves
10-15 (chopped)
olive oil
1/4 cup (none)
canned chopped tomatoes or tomato puree
26 ounces (none)
white wine or white clam broth
1 cup (none)
lemon
1/2 (halved)
Instructions
1
Begin by preparing the live blue crabs. Submerge them in slightly hot water for about 5 minutes. This will help anesthetize them and make them easier to handle.
2
Carefully remove the crabs from the water. Remove the back shell, discard the lungs, and rinse the crabs under cold running water to clean them thoroughly.
3
In a large spaghetti pot, heat 2 tablespoons of olive oil over low heat. Add one-third of the chopped garlic and sauté for about 1 minute, until fragrant.
4
Gently add 6 crabs to the pot along with 1 teaspoon of dried oregano. Sauté for an additional minute, tossing the crabs to coat them in the oil and garlic. Add one-third of the canned tomatoes or puree, mixing well.
5
Repeat the sautéing process two more times with the remaining crabs, oregano, and tomatoes.
6
Once all the crabs are added, pour in the white wine or clam broth. Cover the pot and let it simmer on low heat for about 10 minutes, allowing the flavors to meld.
7
Carefully remove the crabs from the pot and arrange them on a large serving platter.
8
Squeeze the juice from the halved lemon into the pot, and add the remaining oregano. Stir the sauce well to combine all the flavors.
9
Finally, pour the sauce over the crabs on the platter. Serve the crabs alongside cooked linguine that has been tossed with a bit of olive oil and additional garlic if desired.
Nutrition Information
8.75g
Fat
17.5g
Carbs
18.75g
Protein
1.75g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this Jersey Shore inspired dish?
The dish is called Garlic-Infused Blue Crabs with Linguine.
How many blue crabs are required for this recipe?
You will need 1 1/2 dozen live blue crabs.
What is the first step in preparing live blue crabs?
Submerge them in slightly hot water for about 5 minutes to anesthetize them for easier handling.
Which parts of the crab should be discarded during cleaning?
The back shell and the lungs should be removed and discarded.
How many garlic cloves are needed for this recipe?
The recipe calls for 10 to 15 chopped garlic cloves.
What type of oil is used for sautéing the garlic and crabs?
1/4 cup of olive oil is used for the sautéing process.
What herb provides the primary seasoning for this dish?
Dried oregano is the primary herb, using a total of 4 teaspoons.
What liquid is used to create the sauce base?
You can use either 1 cup of white wine or 1 cup of white clam broth.
How long should the crabs simmer once all ingredients are added?
The crabs should simmer covered on low heat for about 10 minutes.
What kind of tomato product is required?
You need 26 ounces of canned chopped tomatoes or tomato puree.
How many servings does this recipe provide?
This recipe makes approximately 3 to 4 servings.
What is the calorie count per serving?
Each serving contains approximately 198 calories.
What is the protein content of this crab dish?
The dish provides 18.75g of protein per serving.
Is this recipe considered low in fat?
Each serving contains 8.75g of fat.
What is the carbohydrate count per serving?
There are 17.5g of carbohydrates per serving.
Does this dish contain much sugar?
The recipe has a relatively low sugar content of 2g per serving.
What type of pasta is recommended to serve with the crabs?
Linguine is the recommended pasta pairing for this dish.
How should the linguine be prepared?
The linguine should be cooked al dente and tossed with olive oil and extra garlic.
When is the lemon juice added to the recipe?
The lemon juice is squeezed into the pot after the crabs have been removed to finish the sauce.
What is the purpose of adding the crabs in batches?
The recipe instructs to add the crabs in three batches to ensure they are properly coated in garlic, oil, and tomatoes.
Is this recipe suitable for a specific dietary need mentioned in the tags?
Yes, it is tagged as a low cholesterol meal.
What side dish is suggested to accompany this meal?
A crisp green salad is recommended as a side.
What is the recommended heat setting for simmering the sauce?
The sauce and crabs should be simmered on low heat.
How much fiber does this recipe contain?
There is 1.75g of fiber per serving.
Is this an Italian-style recipe?
Yes, it is tagged under the Italian category and features classic Italian ingredients like garlic, olive oil, and linguine.
Does the recipe require fresh or dried herbs?
The recipe specifically calls for dried oregano.
Should the crabs be rinsed after cleaning?
Yes, after removing the shell and lungs, the crabs should be rinsed under cold running water.
What is the final step before serving the sauce over the crabs?
After adding lemon juice and remaining oregano, the sauce should be stirred well to combine all flavors.
Is this a messy dish to eat?
Yes, the description notes that you should be prepared to get your hands a little messy!
How long do you sauté the first batch of garlic?
The first third of the garlic is sautéed for about 1 minute until fragrant.