CRABBY SEAFOOD PASTA...

I lived in Port Harcourt for many years and countless times i made the trip to the Creek Road market with my mum looking for the freshest seafood straight out of the water. Crabs are one of my guilty pleasures, i could spend an hour on one crab. Cracking the shell and digging for juicy goodness, hidden sauces and spices in the shells and crack...ok , i'll stop now. Here goes...

Crabs

Shrimps and calamari (by now y'all must know i love these 2 a lot!)

1 Can of diced totatoes

Basil

Parsley

Seafood seasoning

Olive oil

2 Cups of white wine

1/4 Cup of rice wine vinegar

1 Tablespoon tomato puree

1 tablespoon Worcestershire sauce

Garlic

Ginger

1/2 an Onion

1 teaspoon Oregano

Carrots

Green Pepper

Spring Onions

Salt and Pepper

Wash your crabs thoroughly, turn the crab over and with a sharp knife pry the shell off from around the claws. 

When the fleshy inside is exposed, give it another rinse to get rid of any residual sand and the guts of the crab. Don't toss the top of the shell away, when cooked with the stew some flavour comes out of it (believe it or not).

Make a marinade of salt, pepper, garlic, white wine vinegar, seafood seasoning and finely chopped parsley (after chopping the parsley u can squeeze and rub it between you fingers to get the oil and flavour out so that it infuses properly into the marinade). Pour over the inside of the crabs and pour your shrimps over it, cover with a few more sprinkles of seafood seasoning and pop into the fridge until needed. do not let it marinade for too long because the vinegar will start to break down your seafood causing it to over cook really quickly.

Rinse 3 or 4 basil leaves and either pound in a mortar or put in a blender with a little water and blend smooth and set aside.

Chop spring onions, green pepper and carrots roughly and set aside.

Chop half an onion, grate 3 cloves of garlic and a little finger size piece of ginger. Throw them all into a hot pan with 3 tablespoons of olive oil and fry until the onions soften. Add can of tomatoes, tomato puree, oregano, worcerstershire sauce and basil and allow to cook for about 10 minutes.

Add white wine, season and add crabs and remaining seafood. Cover and turn down the heat.

Allow to cook for another 10 minutes, add chopped vegetables and cook for another 2 - 3 minutes.

Take off the heat and serve on a bed of pasta or white rice, garnish with some more chopped parsley and parmesan cheese.

Enjoy! Food, crabby food!
:D