Servings: 4 to 6

Olive oil to coat pan Olive oil to coat pan
2 chopped red bell peppers 2 chopped red bell peppers
1 chopped green bell pepper 1 chopped green bell pepper
10 celery stalks chopped 10 celery stalks chopped
10 cloves of garlic chopped 10 cloves of garlic chopped
1 chopped onion 1 chopped onion
Red pepper flakes to taste Red pepper flakes to taste
1 16-ounce can of whole plum tomatoes with juice 1 16-ounce can of whole plum tomatoes with juice
1 16-ounce can of crushed tomatoes with juice 1 16-ounce can of crushed tomatoes with juice
6 anchovy filets 6 anchovy filets
1 10-ounce can of tomato sauce 1 10-ounce can of tomato sauce
½ cup tomato paste ½ cup tomato paste
1 bottle of white wine 1 bottle of white wine
1-2 bay leaves 1 to 2 bay leaves
2 tablespoons of onion powder 2 tablespoons of onion powder
1 tablespoon Complete seasoning 1 tablespoon Complete seasoning
3 packets of Goya seasoning 3 packets of Goya seasoning
1 tablespoon salt to taste 1 tablespoon salt to taste
Pepper to taste Pepper to taste
6 tablespoons sugar 6 tablespoons sugar
1 to 2 dozen cleaned blue crabs 1 to 2 dozen cleaned blue crabs

Coat pan with olive oil and heat on high temperature on stove.
Add bell peppers, celery, garlic, onions and red pepper flakes.
Add whole plum tomatoes, crushed tomatoes and cook until softened.
Add anchovy filets, tomato sauce and tomato paste.
Add wine and cook for 10 to 15 minutes
Add bay leaves, onion powder, Complete seasoning, Goya seasoning, salt, pepper, sugar and let simmer for 4 hours.
Adjust seasonings to taste. When satisfied, add blue crabs into sauce and let simmer until crabs turn red, about 30 to 45 minutes.