By Bill Telepan | 45 minutes

Green Crab Fra Diavolo is a simple and delicious sauce that can use whole soft-shell or hard-shell green crab. If using hard-shell green crab, encourage people to suck on the crab (like they would a crab claw). Serve atop spaghetti with garlic bread. 

INGREDIENTS

• 3 ounces extra virgin olive oil

• 3 shallots, minced

• 6 cloves of garlic, minced

• 1 teaspoon red chili flakes

• 2, 28 ounce cans of tomato, drained, squeezed dried, and chopped very fine

• 1.5 cups white wine

• 3 ounces white wine vinegar

• 1.5 cups chicken stock

• 3 pounds green crabs

• 1 pound Spaghetti

• 1 tablespoon chopped parsley

• Some torn basil leaves

  
  
  

INSTRUCTIONS

1. Thoroughly clean green crabs in cold water. 

2. Remove the top portion of the shell and clean out the feathery gills and other internal organs. Organs will appear dark in color in comparison to the translucent white meat. For female crabs with roe, remove and set aside. 

3. Cut the green crab bodies in half. 

4. Sweat shallots and garlic in 2 ounces of olive oil on medium-high heat until soft, about 7-8 minutes

5. Add chili flakes and tomato tomatoes, cook for about 5 minutes

6. Add wine and vinegar until reduced almost dry, about 5-7 minutes

7. Add stock, bring to a simmer and cook for 5 minutes. Reserve and set aside. 

8. In a large pan or dutch oven, heat remaining oil on high heat until just about smoking point and add green crabs and sauté until well colored, about 5 minutes. 

9. Meanwhile, bring lightly salted water to a boil, add spaghetti and cook for 7-8 minutes

10. Add sauce (and if you have roe) and simmer for about 5 minutes.  

11. Add spaghetti and herbs and simmer for about one minute.

This recipe was originally developed by Chef Bill Telepan for a green crab tasting and panel at the Institute of Culinary Education. Chef Telepan now serves as Culinary Director of the Metropolitan Museum of Art and Bon Appétit Management.