Crab Shala - Spaghetti with a Crab Flavoured Tomatoes

• 1/2 bell pepper, diced with seeds
• 1/4 onion (any variety), diced
• 2 cloves garlic, minced
• 4 bay leaves
• 1 bottle (8 oz (224 grm).) olive oil
• 2 cans (8 oz (224 grm).) of tomato sauce
• 1 can (8 oz (224 grm).) of tomato puree
• 1 lemon
• salt and lemon pepper to taste
• 12 large live blue crabs
• 1 box (1 lb) spaghetti

1. Place the crabs in hot water to kill them.
2. It can
3. be in the kitchen sink.
4. You may also put them
5. in the freezer for about an hour.
6. Pull of the back of the crab off and take out the
7. insides.
8. (Anything that is not white.)
9. This
10. can be done by shaking the crab over the
11. garbage and the rinsing with running water.
12. The meat should be left in the crabs.
13. Remove the last joint on all the legs except the claws.
14. Squeeze the lemon over the cleaned crabs (open side up).
15. Saute the bell pepper (and seeds), onion and garlic in 1/2 of the olive oil.
16. When the bell pepper, onion and garlic are slightly tender add the tomato
17. sauce, tomato puree and the bay leaves.
18. Season with salt and lemon pepper to taste.
19. Bring to a simmer and reduce heat.
20. Once the sauce is simmering, add the crabs open side down.
21. Cook on low to medium heat for about 20 minutes or until the crab legs are
22. bright red.
23. Prepare spaghetti according to directions on package adding remainder of
24. olive oil to water.
25. Serve spaghetti and crabs with sauce over them.

bell pepper, onion, garlic, bay leaves, olive oil, tomato sauce, tomato puree, lemon, salt, live blue crabs, spaghetti

Taken from online-cookbook.com/goto/cook/rpage/00017B (may not work)