Lois's Crab Anchala |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-5 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 large onions, chopped | 1-1/2 cups chopped green or red bell pepper | 7 or 8 garlic cloves, peeled and minced |
| 1/2 cup olive oil | 45 ounces tomato sauce | 1 tablespoon Worcestershire sauce |
| 1 teaspoon crushed red pepper | 1 teaspoon cayenne pepper | 1-1/2 teaspoons garlic powder |
| 1-1/2 teaspoons onion powder | 1/2 teaspoon celery salt | 1-1/2 teaspoons seasoned salt |
| 1 teaspoon ground cumin | 3 bay leaves | 1 cup water |
| 1 dozen cooked blue crabs, disjointed | ||
| 1 | Saute onions, bell pepper, and garlic in olive oil. Add tomato sauce, seasonings, bay leaves, and water. Stir sauce until smooth, and allow to simmer, covered, over low heat for approzimately 1 hour. Add cooked crab and simmer over very low heat for an additional 1/2 hour. Serve in a bowl with Cuban bread on the side for dipping in this delicious sauce, or over spaghetti or rice. Try it after or during your next backyard crab boil. |