Maryland Blue Crab Sauce over ‘Delicious Dish’ Pasta | food for thought

(July 1, 2022) Mutual correlations in human perceptions and sensory receptivity are key elements in the recognition of “taste.”

Colloidal chemistry theory is a complex part of the art of sauce making.

A colloid is the presence of a small item in another substance. Fusion keeps the menus interesting, which keeps customers coming back for more.

Crisfield, Maryland has long been known as the “crab capital of the world.” Maryland blue crabs are a delicacy and tradition on the East Coast.

Maryland Blue Crab Sauce over Pasta is such a delicious dish and yet you don’t see it on many menus.

What we will find is marinara sauce with crab. Locals know it’s not real crab sauce.

Let’s deconstruct a Maryland Blue Crab Sauce for a complete understanding.

Making tomato sauce from fresh summer tomatoes is not only time consuming, but a very detailed process where knowledge and understanding are imperative.

The sauce should have a bright, fruity aroma and a flavor of barely cooked tomatoes.

Additionally, the sauce should also have a concentrated consistency and deep, sweet notes that can only be achieved by cooking much of the natural water that caramelizes the natural sugars in the fruit.

Finally, all seeds and skins should be removed. This is very time consuming and not an option for the average cook.

Good quality canned tomatoes are the preferred choice. I find the crushed tomatoes give a consistency suitable for a Maryland blue crab sauce.

The tomato sauce should be able to support the hard-shelled crabs without overpowering the delicate crabmeat.

A few pinches of baking soda will help tone down the acidity of the tomatoes. The sauce is starting to foam and that’s normal. Too much baking soda will make the sauce bitter.

A splash of heavy cream and a splash of chicken broth will give the sauce more flavor.

One might be surprised what goes into a “tomato” sauce.

Cooking live blue crabs in the sauce is the secret. The juices from the crabs will add a natural flavor that cannot be replaced by any type of seasoning.

Once the crabs are cooked, remove from the sauce and let cool. Remove the outer hard shell, lungs and gills. Break the crab in half and put it back in the sauce with the claws.

This process should be done over a bowl with a mesh strainer. Any juices that escape when the crabs are opened are added back to the sauce.

A few tablespoons of Zatarain crawfish, shrimp and crab in a bag and some seafood broth takes the sauce to another level.

The piece de resistance is to garnish the dish with jumbo lump crabmeat.

Maryland blue crab sauce over pasta is a treat. Crab sauce, pasta, hard-shell crabs for picking, and chunks of crab are fun and perfect for 4th of July celebrations. Enjoy!

Maryland Blue Crab Sauce over Pasta

Ingredients

2 dozen live crabs

5 tablespoons extra virgin olive oil

1 head of garlic, minced

1 large yellow onion, finely chopped

2 (1 pt. 8 oz.) favorite non-dark beer

3 heaped teaspoons of chicken base

3 heaped teaspoons seafood base

6 cans (28 oz) good quality crushed tomatoes

1 can (12 oz) good quality tomato paste

2 tablespoons Zatarain crayfish, shrimp and crab in a bag

4 tablespoons Old Bay seasoning

3 tablespoons dried oregano

3 tablespoons dried basil

1 ½ tablespoon dried thyme

2 teaspoons crushed chili flakes

1 cup parmesan cheese, plus extra for garnish

3 bay leaves

a few pinches of baking soda

heavy cream splash

1 pound giant crabmeat

favorite pasta

1. In a large Dutch oven or pressure cooker, sauté onions and garlic in olive oil over medium-low heat until vegetables become translucent, about 7 minutes.

2. Add remaining ingredients except live crabs, crabmeat, pasta and cheese for garnish. Reduce the heat to medium-high. When the sauce is very hot, add the live crabs and cook until the shells turn orange.

3. Remove the crabs and let cool. Remove the outer shell, lungs and gills.

Break the crabs in half and put them back in the sauce with the claws. This should be done over a bowl with a mesh strainer. Any juice that escapes should be added back to the sauce.

4. Prepare your favorite pasta.

5. Serve the sauce with the hard-shelled crabs over the pasta. Garnish with pieces of giant crab and a dusting of parmesan.

secret ingredient – Hard work. “There are no secrets to success. It is the result of preparation, hard work and learning from failure.

–Colin Powell