Crab Chilau

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http://www.cltampa.com/food-drink/article/20734128/tampa-bay-foodways-crab-and-community-simmered-by-the-beach-with-a-recipe-for-crab-chilau

The waters of Tampa Bay teemed with blue crab back then, making it a staple in local recipes. If the deviled crab was Tampa’s signature street food — portable and quick — crab enchilado was a homey crowd pleaser that brought family and friends together for long, steamy afternoons. Every major ethnic group in Tampa ate it, and though they called it chilau or shelah it always meant the same thing: blue crabs simmered in a slightly spicy tomato sauce and served over pasta. This simple description doesn’t do the dish justice — it is more than the sum of its parts. The tomato sauce is light enough to let the crab play lead, substantial enough to cling to the pasta, and spicy enough to keep it all interesting.