Crab gravy, a family tradition, now available in a jar
Please note: This article is published as an archive copy from Philadelphia City Paper. My City Paper is not affiliated with Philadelphia City Paper. Philadelphia City Paper was an alternative weekly newspaper in Philadelphia, Pennsylvania. The last edition was published on October 8, 2015.
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| Photo | Adam Erace |
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| Photo | Adam Erace |
| Aunt Lu's Crab Gravy |
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| Photo | Adam Erace |
| Crab gravy-braised zucchini with pancetta |
Go Get This:
1 thick slice of pancetta, diced
1 tbsp olive oil
1/4 onion, thinly sliced
1 clove garlic, smashed
1 sprig thyme
2 large zucchini, sliced into thin discs
1 teaspoon sherry vinegar
2 cups crab gravy
Red chili flakes, to taste
Salt and pepper, to taste
Now Do This:
In a large nonstick skillet, render the fat off the pancetta over medium-heat, turning occasionally to brown. Once evenly crisped, remove the pancetta and reserve.
Add the olive oil, garlic, thyme and onion and saute until onions are soft and translucent. Add zucchini and saute 5 minutes. Deglaze with sherry vinegar and add crab gravy. Cover and cook 15-20 minutes or until zucchini is tender. Serve garnished with crispy pancetta.
[...] This post was mentioned on Twitter by Meal Ticket, Meal Ticket. Meal Ticket said: Iannelli's crab gravy, now available in jars for your home gravy-ing pleasure: http://ow.ly/3OSrY [...]
I used to tag along with my best friend's family every summer to their shore house in Sea Isle. The best part was always the food, most notably his dad's spaghetti and crabs. That brininess from the crab does SOMETHING to the gravy that's just unreal. I would forgo the crab meat altogether-the sauce was glory enough.
