Friday, October 3, 2008


Guy's cousin raved about Red Pack recipe ready tomatoes, saying nothing else was needed for a fantastic crab-tomato sauce. I was skeptical, but Guy wanted to try it. We bought the tomatoes when we were in New Jersey recently (they're not available in little New Bern.) So Guy opened the can of tomatoes and put them in the pot, heated them up, let them cook for about 10 minutes, then put the cleaned crabs in the sauce and let them simmer for about 1/2 hour. He didn't like the strong oregano taste of the sauce, and the sauce was totally bland, needing something. (It needed onions and garlic sauteed in olive oil, and some salt.) Not to worry, he ate the crabs and did enjoy them. It's just that he's gotten so particular. This is one recipe he won't be making again.

1 comment:

Joe said...

I would like to say that the recipe
you tryed to make is more than opening a can of red pack tomatoes, cooking for 10 minutes and simmering for just a half hour.
Theres a lot more involved in this recipe than the average cook knows about. This recipe originates from the true Newark New Jersey Italian
hertitage... Were talking about crabbing the Barnegate Bay over night, to killing and cleaning them alive, then sautee and cook all at the same time. No true ginzo uses red pack tomatoes or crushed.. Its always plumed canned tomatoes whole. Where talking about more than just garlic and onions sauteed. Knowing when to crab is also a big factor in taste, and im not talking about july or august... And never and i mean NEVER steam your crabs alive.
Why?.. Well number 1. thats the lazy poormans way 2. Your boiling all the bacteria and junk the crab eats into the meat.. You should always clean and kill fresh when alive. If you want more info eamil me at