This basic recipe for my blue claw crab sauce really comes from my mother, Agnes. As a small boy, I would watch her make the sauce from crabs my father and uncles would bring back from trips to Newark Bay in North Jersey.

That was back in the mid-1940s when I suspect no one bothered to check the edibility of those crabs in the ship channels. But we all survived. In fact, my mother and father lived to their early 90s.