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Ingredients
- 13 8oz cans of tomato sauce
- 1 1/2 onion
- parsley
- head of garlic
- 2 pieces of celery
- 9 3/4 cups water (3/4 cup water per can)
- close to 4 cups olive oil
- 1 quart apple cider vinegar
- salt/pepper
- accent
- cayenne pepper
- 2 sticks of butter
- 10 dungeness crabs: legs off/cracked/middle quartered and cleaned
Preparation
Step 1
chop up everything
put olive oil in pot so that you can saute
don't want garlic to turn brown
when onions begin to turn, then add tomato sauce
add olive oil (gives body)
add apple cider vinegar
add salt and pepper to taste
add quite a bit of accent
add cayenne pepper
should have strong vinegar flavor after one hour of cooking on low. let sit overnight.
cook crab in big aluminum pan with sauce at 250 for one hour, stirring.
garlic bread
loaf of french bread, cut into serving pieces
melt equal parts butter and margarine
4 garlic cloves, pressed
mix together butter and garlic, dip both sides of bread, broil until light brown