Ingredients:
2 big crabs
2 onions, chopped
4 cloves garlic, finely chopped
1 bunch fennel, chopped
1 bunch parsley, finely chopped
1 cup oil
1.5 tablespoon tomato paste
1 wine glass of red wine
Salt, pepper, bay leaves
Instructions:
Put the crabs in boiling water and leave for 40 minutes. In a pan, sauté the onion and garlic in olive oil. Then, pour 1 cup of the broth of the boiled crabs and add all the ingredients, except for the wine. Let this sauce boil. Make an incision over the crabs with a sharp knife and put them in a saucepan. Pour the sauce and cook capped over high heat for half an hour. Pour the red wine and get the saucepan off the stovetop.
