Instructions: First, you have to clean the crabs, unless you are using frozen. Carefully, remove the claws, then turn the crab upside down and remove the apron, removing the top of shell as well, tear off and discard the white spikes (gills) on both sides and rinse under running water to get out the mustardy looking stuff.

Refrigerate.

Now for the sauce: note: all the cooking is over low heat. Saute` the onion and garlic in oil, when browned add the paste and stir for a minute or two, add the sauce, crushed tomatoes and the spices, keep stirring until blended. Simmer for about 2 hours, then add the wine and the crabs and simmer partially covered for
another 2 hours, stirring occasionally. Add some water when the sauce starts to get too muddy.

Serve over your favorite pasta, along with some freshly grated Romano cheese, with the crabs themselves being the second course.

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