When I was a kid, I couldn't wait for summer to come so that we could go crabbing in the bays near Wildwood, New Jersey, and my grandmother could make ** crabs and spaghetti**. She did it the old southern Italian way, by frying blue crabs in olive oil with garlic and putting them right into the tomato sauce to finish cooking. (You can also use king crab legs.) It was pretty messy plucking the meat out of those crabs, but that sweet, delicious sauce was to die for. —Al Leo, Gonzales, Louisiana