For this dish it's important that you have a fork, spoon and bib for eating.
Ybor City Crab "Sha La"
Total Time: 2 hours
1 dozen medium crabs 6 cloves of garlic, minced
1 whole bell pepper chopped 1 whole sweet onion, chopped
1 can crushed tomatoes (big cans) 2 can tomato puree (big cans)
1 can tomato paste 4 bay leaves
2 tablespoons oregano ½ cup port wine
Cayenne pepper or crushed red pepper, to taste 1 teaspoon seasoned salt
Dash of black pepper 1 teaspoon paprika
“Good” extra virgin olive oil, enough to coat the pot bottom
Using a large stock pot, saute in olive oil garlic, onions and bell pepper until tender. Add remaining ingredients, except crabs. Simmer on low for 45 - 60 minutes.
Meanwhile clean the crabs, removing outer shell then clean the inner body. Depending upon size, break crab bodies in half. Bring sauce to a low boil, add crabs and cook no longer than 15 minutes, depending on size of crabs.
Allow the mixture to rest at least 15 minutes before serving. Serve with spaghetti and Cuban bread for dipping.
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