Recipes from The Culinary Edge cooking show

RESIGNATO'S ORIGINAL LINGUINE WITH BLUE CLAW CRAB SAUCE

6/1/2020

This is a unique dish with a deep flavor that you can't find in most restaurants.

Eating crabs with family and friends is a bonding experience. It's perfect for holidays and other celebrations. Blue claw crabs are a sustainable seafood so you can feel okay about eating them with regards to the impact to the environment.

This is my Dad's recipe taught to him by his Father who is from Italy. It's a great family tradition in my house!

chef Ellard

Ingredients
6-12 Live Blue Claw Crabs
1 1/2 qts Marinara Sauce
6 Tbs Extra Virgin Olive Oil

Directions
Make sure all crabs are alive. Discard dead ones. Clean crabs. Use rubber gloves to prevent them from biting you. *You can place crabs in the freezer for 10 minutes for a more humane way to kill them.

Remove claws, remove shells, remove gills, break in half. Rinse crabs lightly with fresh water.

In a large skillet heat olive oil. Place crabs in skillet and brown crabs on both sides for about 5 minutes. Place all browned crabs and olive oil in a crockpot or large boiler pot. Deglaze the skillet with several ladles of your favorite marinara sauce. Place deglazed sauce in large pot and add the rest of the marinara sauce.

Let simmer for two hours mixing every half hour.

Pour sauce over linguine and serve. Make sure you have napkins and make sure to suck out the juices!

0 Comments

How to Make Chipotle Salsa in Minutes

10/15/2015

0 Comments

WILD MUSSELS MARINARA

2/17/2014

This recipe is easy. The hardest part is cleaning the mussels if they are wild. Recruit your friends! Check out our food adventure harvesting wild mussels in the episode above.

Mussels are a nutritious and sustainable seafood. This recipe can also be made with store bought mussels but harvesting them yourself makes them a bit sweeter. Happy Eating

chef Ellard

Try Harvesting your own mussels.
Here is a great article on how to do that.

Wild Mussels need to be cleaned by using a wire brush and scraping off the growth on the outside of the shell. Use scissors to cut off the beard.

Ingredients

1-1/2 pound mussels, scrubbed and beards removed
2 tablespoons olive oil
1 shallot, minced
3 garlic cloves, minced
2/3 cup white wine
4 diced tomatoes
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
20 whole Basil leaves

Directions

Sort through your mussels and discard any that are broken or open, then remove the beards and scrub the shells with a wire or stiff bristle brush.
Add the olive oil to a large pot over medium heat. When hot, add the shallot and cook just a few minutes. Add the garlic, but be sure not to burn it, then add the salt, pepper, and red pepper flakes, stirring.
Add the white wine and cook until it boils. Once boiling, add the tomatoes and their juice, and bring to a boil again.
Add the mussels to the liquid, lower the heat slightly, cover the pan and cook until the mussels open, or about 6-8 more minutes.
Spoon the mussels into a large serving bowl or over pasta, along with the liquid. Discard any mussels that did not open. Enjoy!

CHef Ellard's Favorite RECIPES

RESIGNATO'S ORIGINAL LINGUINE WITH BLUE CLAW CRAB SAUCE

How to Make Chipotle Salsa in Minutes

WILD MUSSELS MARINARA

RECIPES

Categories