Crab Gravy (Crabs in Red Sauce)

This recipe for red crab sauce (gravy) is an Italian American South Philly classic that makes the best Sunday dinner in the summer! Local blue crabs get simmered for hours in a big pot of tomato sauce until the flavor becomes rich and sweet. It's a Jersey shore tradition!

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I think of this as the summertime version of my meaty Sunday sauce. Since it's made with fresh blue crabs, which are in season during the summer, rather than meat, it makes the perfect seasonal replacement!

I didn't grow up with crab gravy in my house. My Italian family is from Gloucester, MA, not Philadelphia, where this dish has its roots.

But lots of my friends here in New Jersey did, and I was lucky enough to enjoy it many times in their homes with their families. It's one of those dishes where you invite the whole neighborhood over to eat! 

These days, with local blue crabs caught right off our dock, it's something I look forward to making every summer and has become one of my favorite traditions. 

It's a dish best made with friends and family, and it always feels like a feast!

Time is the key to this recipe. It needs several hours to cook low and slow to extract the flavor from the crab shells.

I once heard if you snip the crab legs off at the first joint, they release more flavor into the sauce. I don't know how true this is, but it cant hurt, so I always do it!

I build a similar tomato sauce to my homemade marinara, only without onions since the crabs add enough natural sweetness on their own. 

Traditionally, pasta is served as a first course with the sauce, followed by the crabs for leisurely picking. Some people serve it all together, but I find that messy. 

You can also pick the meat yourself and toss it in with the pasta so your guests don't have to work at the table, but where's the fun in that?!

If you want to go the extra mile, you can always add some store bought lump crab meat toss with the pasta or adorn on top before serving. 

The flavor from the shells simmering in the sauce for hours really is special enough on its own and doesn't need the added meat. But it's certainly nice for a special occasion if you want to make the expense!

The crabs we catch here are smaller than the #1 size you'll find further south, but any right type of crab will work, be it blue crabs, red crabs, Dungeness crabs, or even king crab legs. 

Why is it called gravy?

In many Italian-American communities, "gravy" is simply another word for a slow-simmered tomato sauce, especially when it's enriched with meat or seafood.

Using the word sauce vs gravy is an age old debate, and a futile one at that. Who cares what it's called!

This particular version is a popular way to prepare crabs at the Jersey Shore and in surrounding areas. It originated within the Italian community in South Philly, where it was made with locally caught blue crabs from "down the shore," aka the southern Jersey Shore where I live. 

Usually, it's made in the summer months or during the holidays, although blue crabs can be harder to find at that time of year. It's considered more of a celebratory meal, since it's best to make a big pot and gather a crowd around the table to all enjoy it together.

It's an "if you know, you know" kind of dish. Most people have never heard of it, but those who have absolutely adore it!

How to make crabs in red sauce

Clean the crabs if you haven't already, or leave them whole if that's your family tradition. Rinse and pat dry with paper towels.

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
2. Saute the crabs until they turn bright orange, about 2-3 minutes, then remove to a plate. 

3. Add garlic and red pepper flakes. Cook 1-2 minutes until garlic is fragrant and just turning golden. Do not let it brown.
4. Add canned tomatoes, crushing them by hand or breaking up with a potato masher or wooden spoon. Stir in a generous pinch of salt, then bring to a simmer.

5. Nestle the crabs into the sauce, shell side down. Cover, reduce to lower heat, and simmer for about 2 hours, stirring occasionally. Keep the crabs mostly submerged to release maximum succulent flavor.

6. In the last 10 minutes, stir in torn basil. Taste and adjust salt as needed and add black pepper if desired.
7. Meanwhile, cook pasta in salted water until al dente. Drain.
8. Toss the pasta with crab gravy, placing crabs on a platter alongside or on top. Drizzle with extra olive oil and scatter more basil.

How to clean a live crab

Since this recipe starts with live whole crabs, they need to be cleaned first, which can be intimidating. The key is to sedate them before handling. 

The easiest way to sedate the crabs is to place them in the freezer for about 15-20 minutes, or in ice water for 5-10 minutes. Once they're still, it's time to clean.

It's extremely important to cook the crabs immediately after cleaning in order to preserve the texture of the meat. Do not clean them in advance and wait to cook later. If so, the meat will become mushy. 

1. Kill the crab humanely
   Hold the crab belly-side up. Using a sharp knife or ice pick, quickly pierce the small triangular flap (called the apron) in the center. This kills the crab instantly and is the most humane method. Alternatively, you can boil it for 30 seconds to a minute, just enough to kill but not fully cook.
2. Remove the apron
   Flip the crab over and pull up the apron. Tear it off and discard.
3. Take off the top shell
   Turn the crab right-side up. Grip the shell from the back and lift it off - it should pop right off with a bit of pressure. Set it aside or discard.
4. Clean out the gills and guts
   You'll see feathery gray gills on either side. Pull those off and discard. Scoop out the yellowish or greenish guts (technically called "viscera" but often called "mustard") with your fingers or a spoon.
5. Rinse
   Give the crab a good rinse under cold water to remove any remaining debris. If you want to break it down further, snap the body in half or into quarters for easier cooking and eating.
6. Cook
   Saute the crabs as soon as you finish cleaning them to ensure the best texture and flavor.

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