Ode To Crab Part 3 - Spaghetti With Crabby Sauce

In my mind I may still be at the docks. As I said in the last couple posts, I had the chance to take my 3 month old son to Westport for the very first time. He was not all that impressed, but there will come a day when he and I begin a tradition that I'm certain he will create with his children. There's something magical about that place, and so much history for my family. What's that place for you?

In this last edition of The Fat Pastor focusing on crab (for now!) I want to bring you full circle on our crustaceous culinary cul-de-sac.

Crab mac and cheese is all the rave right now.

Time to bump it up a notch.

This is one of those dishes that you're going to remember for a long time. Why? Because there is a decadence in this dish, that really is just unlike anything you may have ever had. It's going to take a little time, but the result will be worth it I can promise you that.

Spaghetti With Crabby Sauce.

I really don't know what else to call it. I wish I had a better name. But that's what we're gonna call it.

Let me give you a couple thoughts before we jump in to the process.

One, you're gonna need a couple actual Dungeness crabs. You cannot pull this dish off without the shells. Don't worry, you'
re not going to EAT the shells. But you must have them for the creation of the sauce. And you'll get a good amount of meat for the dish as well.

Two, if you get them live, the process for cooking them is really easy. Heat a good amount of salted water to boiling in a large pot, and then boil them for 15 minutes. That's it. The tricky part can be cleaning them, but it's really not as bad as you might think. In fact, here's a great informational video you can watch: - HOW TO CLEAN A CRAB.

Three, this recipe calls for Bouquet di Garnet. This is basically a combination of several different fresh herbs, tied together and thrown into the pot, and then removed before served. It is one of those things that is really up to the cook to determine. Everyone has a different idea of what this should be, so it's important to think about what you are making, and what makes SENSE to put in the pot. For instance, you wouldn't tie some cilantro together with some sage and throw it in this dish. Doesn't work. So here's what I use: a few sprigs of thyme, a few sprigs of parsley, and a bay leaf. As I said, there is no determined combination for Bouquet di Garnet, so if you wanna play around with it, go for it!

If you are someone who enjoys seafood, especially crab, I think you'll really enjoy this dish. In fact, if you try it, be sure to leave me a comment and let me know what you think!

Spaghetti With Crabby Sauce
Ingredients:
2 Whole, Cooked & Cleaned Dungeness Crabs, meat removed & set aside
1 Lb. Spaghetti, cooked according to box

For The Crabby Sauce: 
1 Tbl. Vegetable Oil
4 Tbl. Butter
1/2 Cup Chopped Onion
1/4 Cup Chopped Celery
1/4 Cup chopped Carrot
2 Tbl. Minced Shallot
2 Cloves Garlic, Minced
1 Bouquet di Garnet (Fresh Thyme, Parsley, Bay Leaf tied together)
2 Tbl. Flour
1/4 Cup Cognac
Shells from the crabs
4 Cups Chicken Broth
3 Tbl. Tomato Paste
1 Tsp. Salt
1/2 Tsp. Paprika
Pinch of Cayenne
1 Cup Heavy Cream

Directions: 
Heat oil and butter over medium high heat in a medium stock pot. Add onion, celery and carrot and saute for 4 minutes. Add shallots and garlic and cook for 2 minutes. Add flour, stir continuously for 2 minutes. Add cognac for 30 seconds, scraping the bottom.

Add crab shells, chicken stock and bouquet di garnet. Bring to boil over high heat, and then reduce to medium low. Add tomato paste, salt, pepper, paprika and cayenne. Simmer uncovered for 1 hour.
Strain everything through a mesh strainer or cheesecloth and then return sauce to the pot, discarding everything else. Add cream, and bring to boil over medium high. Reduce to medium and simmer for 15 minutes. Serve over spaghetti with your crab meat you set aside earlier! (Keeps for up to 2 days)

Because Eating Good Is A Calling Of Its Own,
The Fat Pastor

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