2 cans tomato puree, 4 cans water
1 can tomato sauce, 2 cans water
1 onion, chopped
2 whole bay leaves
1/4 tsp. anise
1/2 clove garlic, chopped
1/2 tsp. Italian seasoning
1 lb. crabmeat (lump or claw)
1 dozen boiled, seasoned crabs (preferably from Christiana's)

Mix all ingredients and simmer for 1 hour (add the loose crabmeat at the last 20 minutes). Serve over vermicelli. Feeds 4-6 Americans, or 2-3 Italian Americans.