Crabs and Linguini

Courtsey of Chef John DiAntonio of DiAntonio's Catering

Crabs and Linguini


1/2 C Extra Virgin Olive Oil

1 whole bulb garlic, chopped fine

1 large onion, diced

1 bottles clam juice

1 28 oz can whole tomatoes

2 28 oz cans crushed tomatoes

2 28 oz cans tomato puree

1 small can tomato paste

1 C water

1 dozen cooked, cleaned Maryland hard-shell crabs

1 bunch fresh basil

1 T. dried basil

2 bay leaves

Salt and Pepper to taste


Sauté garlic and onion in EVO until onions are translucent in large heavy bottomed stock pot. Add tomato paste and cook for 2 minutes. Add crab, clam juice, bay leaves, all cans of tomato and 1 cup water. Cook on medium for 8 - 10 minutes.  Then cook on low uncovered for 1 - 1/2 hours. Stir frequently. Serve over cooked linguini.

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