As we sail from Nassau to Ft. Lauderdale I’ll take the time for a recipe I promised. The cruise ship had cooking classes and we enjoyed being in the kitchen with the other couples. In this summer of exploding tomatoes from the garden, it’s time for King Crap in Spicy Tomato Sauce. This is really good spaghetti sauce.
• ½ cup sliced green onions
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 ounces tomato paste
• 1 ½ pounds tomatoes puree
• ½ cup dry white wine
• 4 king crap legs, cooked and cut into 2 inch sections
• ½ teaspoon tarragon
• 1 teaspoon red pepper flakes
• 3 tablespoons brandy
• ¼ cup parsley leaves
In a large skillet, sauté the onion in the oil and butter until translucent. Add tomato paste, puree of tomatoes and herbs, cook for 45 minutes over low heat. Add white wine as needed to maintain consistency of the sauce. Add the king crab to the skillet and ladle warmed brandy over the crab. Light the brandy and gently shake the skillet until the flames go out. Simmer the mixture, stirring for one minute and serve over spaghetti.
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